Saturday, May 5, 2012

Sweet Potato Quesadilla with Mango Salsa and Lime & Cilantro Crema
2 Flour Tortillas1 1/2 cups Monterey Jack Cheese1 Sweet Potato1/3 cup Mexican Crema1 LimeFresh Cilantro1/3 cup Mango (skin removed, chopped)1 Roma Tomato (seeds removed, chopped)1 1/2 Tbsp Red Onion (chopped)pinch of saltCooking oil
Peel sweet potato and chop into small, even pieces. Add to a saute pan with a little oil and sprinkle with salt. Saute, stirring occasionally until the pieces are soft. Set aside. In a bowl, toss together chopped onion, tomato and mango with juice of 1/2 lime. Set aside. Chop cilantro leaves and combine with crema and juice from remaining lime in a bowl (you can add zest as well for more lime flavor). Heat up a griddle or large pan with some cooking oil thinly coating the bottom. Add a tortilla to the pan. Sprinkle with 1 cup of cheese, layer in the sweet potato and cover with remaining cheese. Cover with other tortilla. Cook for a few minutes until the bottom tortilla becomes brown and crispy. Flip and cook the other side of the quesadilla. Once both sides are brown and cheese is melted, remove from pan. Cut into triangle. Serve drizzled with the cilantro lime crema and topped with salsa.

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