AKA “What we had for lunch”
In an on-going experiment about what to do with chipotle peppers and sweet potato, I used a bunch of leftovers from an enchilada casserole to put together this tasty goodness.
Chipotle Sweet Potato Quesadill
Ingredients
- 2 Whole wheat tortillas (these are the whole wheat-corn ones from TJ's)
- finely chopped red onion
- sweet potato mash
- pepper jack cheese
- chipotle enchilada sauce
Instructions
1
Spray a skillet with non-stick cooking spray. Layer sweet potato, onion, cheese and drizzle on enchilada sauce to taste. Cook over medium heat until browned and crispy. Voila.
2
NOTE: Day 2 we used mozzarella cheese with red pepper flakes. Doesn't come out quite as salty/tasty.
Anonymous
January 23, 2008 at 3:21 am>rrr…where’s the MEAT?!..rrr