Tuesday, May 19, 2009
Sweet Potato Quesadillas & Homemade Tortilla chips
I got this recipe from my Moosewood cookbook. It was very labor intensive to grate the sweet potatoes, but ended up tasting delicious. I wonder if it could be done in a food processor? Somehow I ended up using like every pot, pan and dish for this recipe, but it was worth it. I halved this for two people.
1.5 cups finely chopped onion
2 garlic cloves, minced or pressed
3 TBS vegetable oil
4 cups grated peeled sweet potato (about 3 potatoes)
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
generous pinch of cayenne
salt and pepper to taste
1 cup grated sharp cheddar cheese
Saute the onions & garlic in the oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin and cayenne and cook covered for about 10 minutes, stirring frequently to prevent sticking. (I cooked for less time). When the sweet potato is tender, add salt and pepper to taste and remove from heat. Spread 1/8th of the filling and 2 tablespoons of cheese on half of each tortilla. Fold in half and place in the skillet. Add a little bit of oil. Cook on each side for 2 or 3 minutes. Garnish and dip with salsa and sour cream, if desired.
Homemade Tortilla Chips
This also is from my friend's homemade cookbook. These are easy!
4 8 inch flour tortillas, cut into 6ths or 8ths
2 TBS olive oil
1/4 teaspoon salt
Optional: any or all of the following
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Preheat oven to 350
Combine olive oil, tortillas, salt, and any of the spices in a large bowl. Toss to coat. Spread in a single layer on a greased baking sheet and bake about 15 minutes (it took less for me), until the edges curl up and they are slightly browned and crisp. They will get firmer as they cool.