I am almost embarrassed to tell you how many times I have made this meal in the last few weeks. It is sooo good. I love meals where vegetables are incorporated into the body of the dish. It makes it so much more unlikely that some people will pick at their food until kingdom comes. It doesn’t hurt that sweet potatoes are just that, sweet. The sweet of the potato pairs beautifully with the salty smoked turkey and the result is clean plates within thirty minutes of starting the meal. Thank you very much. I make my own tortillas which might slow the process the first few times, but when you’ve made this as often as I have the time needed to cook the sweet potato is exactly the same as the time needed to make, roll and cook the tortillas with just a few minutes extra to whip up a margarita. Amazing how that works. 😉
Sweet Potato Quesadillas with Smoked Turkey
2 tablespoons vegetable oil 1 small yellow onion, diced 2 cloves minced garlic 2 medium sweet potatoes, peeled and grated 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 tablespoon chili powder 2 teaspoons ground cumin salt, to taste 8 medium flour tortillas 1 1/2 cups shredded Monterey Jack, Pepper Jack, or Cheddar cheese 8-16 slices of smoked turkey deli meat (we use applegate brand) Salsa, sour cream and avocado (if desired)
Preheat a griddle over medium heat. In a large skillet over medium heat, heat the oil. Saute onions and garlic until onions are soft. Stir in the sweet potatoes, spices and herbs. Cook, covered until sweet potatoes are soft, checking often.
To assemble quesadillas, spread some cheese, sweet potato mixture (eyeball it) and 1-2 deli slices on each tortilla. Fold the tortilla in half and cook on griddle until light brown on each side. Serve the tortillas with salsa, avocados and sour cream if desired. (We have had it various ways and all have been delicious.)
Source: Adapted from a Sherry Ettleson recipe