Ingredients with Measurements:
- 2 medium-sized camotes (sweet potatoes), peeled and cubed
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Baking sheet
- Spatula
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet over medium heat, add the olive oil and sliced onions. Cook until the onions are caramelized, stirring occasionally, for about 20 minutes.
3. Add the cubed camotes to the skillet and season with cumin, paprika, salt, and pepper. Cook for an additional 10 minutes or until the camotes are tender.
4. Place the tortillas on a baking sheet and sprinkle each with shredded cheddar cheese.
5. Spoon the camote and onion mixture over half of each tortilla.
6. Fold the other half of the tortilla over the filling and press down gently.
7. Bake the quesadillas in the preheated oven for 10-15 minutes or until the cheese is melted and the tortillas are crispy.
8. Remove from the oven and sprinkle with chopped cilantro.
9. Cut each quesadilla into 4 pieces and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Saturated fat: 7g
- Cholesterol: 30mg
- Sodium: 550mg
- Total carbohydrates: 42g
- Dietary fiber: 6g
- Sugars: 7g
- Protein: 12g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of cheese that melts well, such as Monterey Jack or pepper jack.
- If you don't have camotes, you can use regular potatoes or sweet bell peppers instead.
- You can substitute fresh cilantro with parsley or green onions.
Variations:
- Add cooked chicken or beef for a meatier version.
- Replace the tortillas with corn tortillas for a gluten-free option.
- Add a dollop of sour cream or guacamole on top of each quesadilla.
Tips and tricks:
- Make sure to slice the onions thinly and cook them slowly over low heat to caramelize them properly.
- To make the quesadillas extra crispy, brush the tortillas with a little bit of olive oil before baking.
- You can make the camote and onion mixture ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa or hot sauce.
- Garnish with extra chopped cilantro or green onions.
Pairings:
- Serve with a side of Mexican rice or black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn salad
- Guacamole
Troubleshooting advice:
- If the tortillas are not crispy enough, bake them for a few more minutes or broil them for a minute or two.
- If the camotes are not cooked through, cover the skillet with a lid and cook for a few more minutes until tender.
Food safety advice:
- Make sure to wash and peel the camotes before using them.
- Store any leftover quesadillas in the fridge within 2 hours of cooking.
- Reheat the quesadillas to an internal temperature of 165°F (74°C) before serving.
Food history:
- Quesadillas are a traditional Mexican dish that dates back to the 16th century. They were originally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
- The camotes and caramelized onions add sweetness and depth of flavor to the quesadillas, while the cumin and paprika give them a smoky and earthy taste.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
- They also make a great appetizer or snack for parties or game nights.
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Region: Mexican