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mushroom-sweet-potato-quesadilla recipe

Date: Sun, 23 Feb 1997 22:58:55 -0600 (CST)
 From: dcold@nol.net (Dianna Coldiron)
 There's a sweet potato quesadilla recipe in the archives adapted from
 Moosewood . . . yum!  It was the inspiration for a quick-and-dirty
 batch of quesadillas I made up with ingredients on hand this
 weekend--boy, were they good!  Even my husband, who doesn't like
 mushrooms or sweet potatoes, liked it.
 Mushroom and sweet potato quesadilla
 Serving size: 1
 2               ff flour tortillas
 1 tsp           chipotle pepper paste (adds smoky complexity)
                 (homemade w/pepper, onion, garlic, sugar, water)
 2ish Tbl        FF monterrey jack cheese
 6ish            mushrooms, coarsely chopped
 2ish Tbl        mashed cooked sweet potatoes 
 (I had some baked sweet potato cooked with a smidge of maple syrup left over)
 Heat oven to 375.  Spread chipotle paste on tortillas, then layer half the
 cheese, 'shrooms and sweet potatoes (kinda centered), the rest of the
 cheese, then the other tortilla.  
 Smush (a technical term!) together a bit.  Dampen the outsides of the
 tortillas to help get crispy.  Put on the oven rack for 10-15 minutes,
 turning halfway through.
 Let the quesadilla cool a bit before cutting or eating.  It lets everything
 get a little harder and is easier to handle.
 kwlacto lacto