Date: Sun, 23 Feb 1997 22:58:55 -0600 (CST)
From: email@example.com (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.