Big Quesadillas with Sweet Potato, Yellow Squash, and Corn
When I first blogged about big quesadillas, a number of readers commented about their own fillings. My favorite was this one from Monica Clark-Robinson, an avid and creative cook.
Recipe information
Yield
4 large or 8 smaller servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Microwave the sweet potatoes until done but still firm. Start with 2 minutes per potato, then add a minute at a time until they are done. Plunge into a bowl of ice water.
Step 3
Cut the narrow part of the squash into thin rounds. Cut the fatter part of the squash in half, then slice thinly. If there are big, watery seeds, cut them away.
Step 4
Combine the squash with a small amount of water in a medium skillet; cover and steam until partially done, about 2 minutes. Add the corn kernels and continue to steam just until the squash is tender-crisp, then remove from the heat.
Step 5
Peel the sweet potatoes and slice 1/4 inch thick.
Step 6
Lay a tortilla on a baking sheet. Arrange a quarter of the sweet potato slices over one half, followed by a quarter of the squash and corn mixture. Sprinkle with 1/2 cup cheese. Fold over to cover. Repeat with the remaining tortillas, using an additional baking sheet if needed.
Step 7
Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!
Step 8
To serve, place each quesadilla or half of a quesadilla on an individual plate. Serve at once, passing the salsa to top individual portions.
Menu Suggestions
Step 9
Black Bean, Mango, and Avocado Salad (page 186) is the perfect companion to these quesadillas. Add some stone-ground tortilla chips, if you like.
Step 10
As with the other big quesadillas, you can complete this meal with a bountiful salad and stone-ground tortilla chips to keep things simple.
nutrition information
Step 11
(per each whole quesadilla)
Step 12
Calories: 374
Step 13
Total Fat: 22g
Step 14
Protein: 11g
Step 15
Carbohydrates: 72g
Step 16
Fiber: 12g
Step 17
Sodium: 1115mg
