Sweet Potato and Spinach Quesadillas

Name: Sweet Potato and Spinach Quesadillas
Prep time: 49 min
Cook time: 49 min
Total time: 49 min
Yield: 4
Cuisine: Mexican
Ingredients: 113 grams cups baby spinach (about; 0 teaspoons freshly ground black pepper; 4 black peppercorns; 8 6-inchs (6-inch) flour tortillas; 0 teaspoons kosher salt; 4 teaspoons olive oil; 237 milliliters shredded part-skim mozzarella; 1 large red onion, sliced; 237 milliliters red-wine vinegar; 118 milliliters sugar; 2 mediums sweet potatoes (1 pound total)

Sweet Potato and Spinach Quesadillas might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 469 calories, 14g of protein, and 13g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, olive oil, sweet potatoes, and It is a good option if you're following a vegetarian diet. This recipe is typical of Mexican cuisine.

Instructions

Microwave potatoes on high until tender (about 15 minutes).

Ingredients you will need

Potato

Equipment you will use

Microwave

Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar.

Ingredients you will need

Peppercorns

Vinegar

Sugar

Equipment you will use

Sauce Pan

Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes.

Ingredients you will need

Vinegar

Onion

Equipment you will use

Bowl

Drain onion slices and transfer to a plate to cool.

Ingredients you will need

Onion

Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.

Ingredients you will need

Salt And Pepper

Tortilla

Potato

Spinach

Cheese

Equipment you will use

Knife

Bowl

Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side).

Ingredients you will need

Cheese

Cooking Oil

Equipment you will use

Frying Pan

Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas.

Ingredients you will need

Cooking Oil

Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.

Ingredients you will need

Pickled Onion

Equipment

Ingredients

Servings:

113grams

cups baby spinach (about 0teaspoons

freshly ground black pepper 4

black peppercorns 86-inchs

(6-inch) flour tortillas 0teaspoons

kosher salt 4teaspoons

olive oil 237milliliters

shredded part-skim mozzarella 1large

red onion, sliced 237milliliters

red-wine vinegar 118milliliters

sugar 2mediums

sweet potatoes (1 pound total)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.