I think I have mentioned before that Kelly used to be a picky eater. By trial and error, we found ways around her and got her to eat what we were serving. For instance, when she was a baby we discovered that if we mixed any baby food with an orange-colored baby food, she would eat it! I kept a supply of baby food carrots, sweet potatoes & squash on hand and mixed one of them with whatever baby food I wanted to her to eat and we were good!
It was hardest to get her to eat meat. That continued as she got older and switched to real food. None of us remember how it happened, but tortillas became the requirement. If we wrapped the meat in a tortilla she would eat it!
This recipe reminded me of those long ago days because of the sweet potato & tortilla components. Eric & I tried these out for a meatless Monday and loved them. I think Kelly would have approved!
Sweet Potato and Spinach Quesadillas (adapted from myrecipes.com) Makes 4 servings
Ingredients
We keep sweet potatoes in the house year round.
- 2 medium sweet potatoes (1 pound total)
- 1 cup red-wine vinegar
- 1/2 cup sugar
- 4 black peppercorns
- 1 large red onion, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chili powder
- 4 (10-inch) flour tortillas
- 4 ounces baby spinach (about 5 cups)
- 1 cup shredded part-skim mozzarella
- 4 teaspoons olive oil
Microwave the sweet potatoes on high until tender, about 15 minutes.
Meanwhile, in a medium saucepan, combine the vinegar, sugar and peppercorns. Bring the mixture to a boil and stir to dissolve the sugar. Place the onion slices in a medium heatproof bowl and pour the hot vinegar mixture over the onion and let them stand for at least 10 minutes. Set them aside to cool.
Pickled onions are also great on salad, pizza and sandwiches!
Split the cooked potatoes open with a knife and scoop the flesh into a bowl. You should have about 1 cup of sweet potatoes. Use a fork to mash the potatoes and add the salt, pepper and the chili powder. Divide the potato filling among the tortillas, spreading it on half of each one. Top each potato filling with 1/4 cup cheese and 1 heaping cup of spinach and fold the tortilla over.
Spread half of each tortilla with the sweet potatoes then top with cheese and spinach.
Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon of oil and transfer 1 folded quesadilla to the skillet. Cook until the quesadilla is crisp and the cheese is melted, about 3 minutes, then flip it over to crisp the other side for an additional 3 minutes. Transfer the cooked quesadilla to a serving plate. Repeat with the remaining oil and quesadillas.
Work on one quesadilla at a time in the skillet.
Cut the quesadillas in half and serve each with some of the pickled onions and a dollop of sour cream, if desired.
Healthy & great tasting!
Any leftover onions can be refrigerated and used on salad, pizza or sandwiches. ~Linda
Sweet Potato and Spinach Quesadillas (adapted from myrecipes.com) Makes 4 servings
Ingredients
- 2 medium sweet potatoes (1 pound total)
- 1 cup red-wine vinegar
- 1/2 cup sugar
- 4 black peppercorns
- 1 large red onion, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chili powder
- 4 (10-inch) flour tortillas
- 4 ounces baby spinach (about 5 cups)
- 1 cup shredded part-skim mozzarella
- 4 teaspoons olive oil
Microwave the sweet potatoes on high until tender, about 15 minutes.
Meanwhile, in a medium saucepan, combine the vinegar, sugar and peppercorns. Bring the mixture to a boil and stir to dissolve the sugar. Place the onion slices in a medium heatproof bowl and pour the hot vinegar mixture over the onion and let them stand for at least 10 minutes. Set them aside to cool.
Split the cooked potatoes open with a knife and scoop the flesh into a bowl. You should have about 1 cup of sweet potatoes. Use a fork to mash the potatoes and add the salt, pepper and the chili powder. Divide the potato filling among the tortillas, spreading it on half of each one. Top each potato filling with 1/4 cup cheese and 1 heaping cup of spinach and fold the tortilla over.
Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon of oil and transfer 1 folded quesadilla to the skillet. Cook until the quesadilla is crisp and the cheese is melted, about 3 minutes, then flip it over to crisp the other side for an additional 3 minutes. Transfer the cooked quesadilla to a serving plate. Repeat with the remaining oil and quesadillas.
Cut the quesadillas in half and serve each with some of the pickled onions and a dollop of sour cream, if desired.