This image may not be the first thing that comes to mind when you think of “man food,” but these sweet potato quesadillas are my husband Tobin’s absolute favorite. In fact, I had to stop asking for his dinner requests because he would repeatedly ask for these every single time! Branch out a little, Tobin! Honestly though, I’d happily make these for him 3 times a week because they are so easy and SO good!! I debated posting these simple ‘dillas because I’m not sure that they even qualify as a “recipe.” This is one of those meals that requires almost zero thinking- I make them on auto drive. I almost always have the ingredients on hand, and if I don’t I’ll skip or add something else! No green chiles? Use some pickled jalapeños diced up (or skip the peppers to make these milder). Have come leftover corn hanging out in the fridge? Toss some in the quesadillas for a delicious tweak! No spinach? No prob! Sautéed kale or even arugula could work! I like making single tortilla quesadillas instead of the two tortilla stacked kind. They are easier to fold and flip, and I think they look tidier on a plate. Use any type of tortilla you prefer! I love making these with grain free Siete tortillas, but have used and enjoyed both traditional corn and flour tortillas as well. Also, pro tip: grate your cheese by hand for optimal ooey gooeyness (and if you want to spice these up, pepper jack makes a tasty substitute). I almost always pair these quesadillas with a steamy bowl of black bean soup. Mmm- so comforting on a crisp fall evening! A little guac and salsa on the side doesn’t hurt either! Hope you love these as much as Tobin and I do!
prep time: ~35 min. cook time: ~15 min. serves: 2-3
1 large sweet potato, or two small ones, scrubbed, peeled if desired, and cut into 1-1/2” cubes
2 tbsp avocado oil
1 tsp kosher salt
1/2 tsp black pepper
6 - 8” or 10” tortillas (corn or flour, just not teeny or jumbo sized)
3 cups shredded Monterrey Jack cheese 3 cups baby spinach
3 tbsp chopped scallions
1- 4 oz can chopped green chiles, drained
avocado or vegetable oil cooking spray
salsa, for serving
Preheat the oven to 400°. Toss the sweet potato on a foil lined baking sheet with the 2 tbsp avocado oil, salt and pepper. Roast the sweet potatoes on an upper middle rack 25-30 minutes, until tender and lightly browned. Set the roasted sweet potatoes aside. Lower the oven temperature to 200°.
Heat a large skillet over medium high heat and spray with cooking oil. Lay the tortillas flat on a work surface. Distribute the cheese evenly on top of each tortilla, then arrange the remaining ingredients evenly over the cheese. Place the tortillas, open faced, into the skillet 2 at a time (if they fit). Let the tortillas toast on one side about 2-3 minutes, or until the cheese has begun to melt and the tortillas become pliable. Using a spatula, carefully fold the tortillas over to make a “quesadilla” and cook 1 minute more on the first side. If any of the filling ingredients fall out, carefully “scooch” them back in with the spatula. Use the back of the spatula to press down on the quesadillas to flatten them and squish the sweet potato as they cook. Flip them and cook 1 minute more on the other side. Transfer the quesadillas to another foil lined baking sheet and place them in the oven to keep warm as you finish cooking the remaining quesadillas. Serve the sweet potato quesadillas warm with your favorite salsa and/or guacamole on the side!