Caribbean Quesadillas Recipe

4.5 5 5
Caribbean Quesadillas Recipe
Caribbean Quesadillas Recipe photo by Taste of Home
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Caribbean Quesadillas Recipe

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4.5 5 5
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon pumpkin pie spice
  • 2 teaspoons vegetable oil
  • 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 the onion, garlic and pumpkin pie spice in oil until onion is tender. 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.
Layer six tortillas, layer 3/4 cup bean mixture, 1/4 cup cheese and a rounded tablespoonful of chilies. Top each with another tortilla. Cook quesadillas on a greased griddle or in two large greased skillets over medium heat for 3-4 minutes on each side or until browned. 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.
Originally published as Caribbean Quesadillas in Country Woman July/August 2005, p41

Nutritional Facts

1 each: 550 calories, 19g fat (8g saturated fat), 35mg cholesterol, 1017mg sodium, 73g carbohydrate (6g sugars, 5g fiber), 21g protein.

  • 1 large sweet potato, peeled and diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon pumpkin pie spice
  • 2 teaspoons vegetable oil
  • 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
  1. Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
  2. Meanwhile, in a large skillet, saute the onion, garlic and pumpkin pie spice in oil until onion is tender. 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.
  3. Layer six tortillas, layer 3/4 cup bean mixture, 1/4 cup cheese and a rounded tablespoonful of chilies. Top each with another tortilla. Cook quesadillas on a greased griddle or in two large greased skillets over medium heat for 3-4 minutes on each side or until browned. 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.
Originally published as Caribbean Quesadillas in Country Woman July/August 2005, p41

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amaliaks User ID: 5807153 73687
Reviewed Jul. 29, 2011

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

MY REVIEW
terwrld2 User ID: 1980451 206552
Reviewed May. 24, 2011

"quick, easy, delicious! Great summer meal."

MY REVIEW
maryanlibrarian User ID: 1316154 206551
Reviewed Apr. 22, 2010

"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!"

MY REVIEW
lcrement User ID: 1509324 146241
Reviewed Sep. 9, 2009

"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."

MY REVIEW
rogerbrad User ID: 3730586 146239
Reviewed Dec. 30, 2008

"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. ???"

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