"The belly rules the mind."--Spanish Proverb

Roasted Sweet Potato & Mushroom Quesidilla Recipe

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This recipe for Roasted Sweet Potato & Mushroom Quesidilla, by , is from The Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
nicole deyton
Added: Friday, February 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 medium Sweet Potatoes cut into 3/4" chunks
2 Lbs. Cremini, baby bella, or White Mushrooms Halved
2 T. Salt
Drizzle Olive Oil
4 Flour Tortillas
6 oz. grated Monterey Jack Cheese
sour cream
salsa (optional)

Directions:
Directions:
Preheat oven to 424 F. On a Large rimmed baking sheet toss
together sweet potatoes, mushrooms, salt, and oil. Roast until
vegetables are tender and browned, about 40 minutes.

Keeping oven at 425, divide the vegetables evenly among the
tortillas. Spread over half of the tortilla. Sprinkle with cheese,
fold and press to seal edges.

Place quesidillas on baking sheet and bake for 15 minutes.

Slice into wedges and top with sour cream and salsa.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
These are good with light sour cream and whole wheat
tortillas too.

 

 

 

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