Sweet Potato and Pepper Quesadillas

Adapted from Appetizers


Makes 4 quesadillas

2 medium sweet potatoes, scrubbed

8 8-inch tortillas

3 bell peppers (green or red, your choice)

Pickled jalapeno slices to taste

2 cups grated cheese (preferably Monterey Jack)

Salt and pepper 


Preheat oven to 400°F (200°C) and place a rack in the middle.

Prick sweet potatoes with a fork and bake on a baking sheet until tender, about 1 hour. Remove from the oven and when cool enough to handle, scoop out the flesh. Season with salt and pepper and set aside.

Alternatively you can cook the sweet potatoes in the microwave. Prick sweet potatoes with a fork. Place them on a microwave-safe dish and microwave for 5 to 10 minutes until tender (the rule of thumb is 5 minutes to cook one sweet potato, adding 2 minutes for each additional sweet potato — rotating them halfway through.) Remove from the microwave and when cool enough to handle, scoop out the flesh. Season with salt and pepper and set aside.

While the potatoes are cooking roast pepper over a gas flame, turning with tongs until charred all over (alternatively, char them under the broiler, turning as needed.) Transfer to a bowl, cover with a large plate, and let cool. Rub off skins with paper towels, using a knife to remove any stubborn spots. Remove and discard stems, ribs, and seeds.

Transfer to a cutting board and cut into thin strips.

To assemble the quesadillas, heat a large skillet oven medium-high heat and lay a quesadilla in the skillet. Scoop about 4 tablespoons of sweet potato puree on the tortilla and spread evenly. Top with roasted peppers, pickled jalapenos, and grated cheese.

Top with another tortilla and press gently. 

When the bottom tortilla is golden, about 2 to 3 minutes, carefully flip the quesadilla to the other side. Continue cooking until the second side is golden.

Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve.