Mushroom and sweet potato quesadilla
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ff flour tortillas | |
| 1 | teaspoon | Chipotle pepper paste (adds smoky complexity) (homemade w/pepper, onion, garlic, sugar, water) |
| 2 | tablespoons | FF monterrey jack cheese, or so |
| 6 | Mushrooms, coarsely chopped, or so | |
| 2 | tablespoons | Mashed cooked sweet potatoes, or so |
Directions
(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.
Posted to fatfree digest V97 #007 by dcold@... (Dianna Coldiron) on Feb 23, 1997.