Wednesday, August 23, 2017

Sweet Potato Quesadillas

Sweet Potato Quesidilla from Chef Steve Lux    
8 George Foods Sweet Potato Slabs
1 Package 8 inch Flour tortillas
1 Cup mixed Cheddar Monterey Jack Shredded Cheese
Fine sliced Green Onions to taste
Vegetable Oil as needed


Lightly brush sweet potato slabs with oil and grill until sweet potato is soft but not mushy. Allow potatoes to cool slightly then dice into ¾ inch pieces. Place diced sweet potato on a flour tortilla. Top with cheese, green onion, and another tortilla.

Place on a lightly oiled griddle or non stick pan and cook until light brown and crisp. Turn over and cook the other side. When finished remove from pan and cut into serving pieces.

Serve with Sour Cream and Guacamole

Yield: 4 quesadillas





 
 
 


  
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