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Caribbean Quesadillas Recipe

Caribbean Quesadillas Recipe photo by Taste of Home

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People say the sweet potato in my quesadillas makes them think of the flavor of Thanksgiving. Often, I mix and refrigerate the filling ahead, so it takes no time to layer the tortillas.

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Caribbean Quesadillas Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 large sweet potato, peeled and diced
1 medium onion, chopped
1/2 to 1 teaspoon pumpkin pie spice
2 teaspoons canola oil
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1/2 cup chicken broth
12 flour tortillas (8 inches)
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies
Sour cream and salsa

Directions

Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through.
Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted.
Cut into wedges; serve with sour cream and salsa. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 550 calories, 19 g fat (8 g saturated fat), 35 mg cholesterol, 1,017 mg sodium, 73 g carbohydrate, 5 g fiber, 21 g protein.

Originally published as Caribbean Quesadillas in Country Woman July/August 2005, p41

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Caribbean Quesadillas

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Reviewed on Jul. 29, 2011 by amaliaks

Really good! I added spicy Italian sausage with a maple syrup glaze for a little extra.

Reviewed on May. 24, 2011 by terwrld2

Quick, easy, delicious! Great summer meal.

Reviewed on Apr. 22, 2010 by maryanlibrarian

Delicious! I love making this in the summer so I don't have to heat up the kitchen. Would also be good on the grill; just make sure they aren't too full!

Reviewed on Sep. 09, 2009 by lcrement

My vegetarian daughter loved this. I added the chiles and the salsa directly to the mixture and omitted the chicken broth. Adding chicken meat to the recipe would work also for the carnivores out there. What a wonderful recipe.

Reviewed on Dec. 30, 2008 by rogerbrad

By the opening comment, It's had to believe some people only eat sweet potato at Thanksgiving. I guess they only eat turkey then also. ???