These quesadillas are meant to be served with a simple arugula salad. We still had a bunch of chicken tostada salad left over from the previous day though, so I skipped the arugula and we just had them with some of the leftover salad instead.

Sweet Potato and Green Chile Quesadillas

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 450g sweet potatoes, peeled and cubed
• 1 Tbsp. olive oil
• salt and pepper, to taste
• 2-4 Tbsp. canned green chilies
• 1/4 c. canned diced tomatoes
• 8 (15cm/6") corn tortillas
• 1 c. grated Monterey Jack or mild cheddar
• 1/4 c. chopped fresh cilantro (optional)
• 1/4 c. sour cream (optional)
• 1/4 c. salsa (optional)
• sliced or chopped avocado (optional)

Directions

1. Preheat oven to 230°C (450°F).
2. Drizzle sweet potatoes with oil and toss with salt and pepper to taste.
3. Place on a baking sheet and roast until very tender (15-20 minutes), stirring once or twice.
4. Mash the sweet potatoes and mix int he chilies and tomatoes.
5. Divide the sweet potato mixture evenly among four of the tortillas and spread it into an even layer.
6. Top each with ~1/4 c. of cheese.
7. Place one of the remaining tortillas on top of each quesadilla.
8. Brush the outside surfaces of the quesadillas with oil and place on the baking sheet.
9. Bake at 230°C (450°F) for 5-10 minutes.
10. If the quesadillas aren't sufficiently browned, you may put them under the broiler for ~2 minutes per side.
11. Garnish with cilantro, sour cream, salsa, and/or avocado if desired.
12. Serve with salad or other side of your choice.