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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caribbean Quesadillas Recipe

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This recipe for Caribbean Quesadillas is from The Spice of Life - Family, Friends & Food!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large sweet potato, peeled and diced
1 medium onion, chopped
2 garlic cloves, minced
1/2 to 1 tsp. pumpkin pie spice
2 tsp. vegetable oil
2 cans (15 oz. each) black beans, rinsed and drained
1/2 cup chicken broth
12 flour tortillas (8 inches)
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1 can (4 oz.) chopped green chilies
Sour cream and salsa
Directions:
Directions:
Place the sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
Meanwhile, in a large skillet, saute the onion, garlic and pumpkin pie spice in oil until onion is tender. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened.. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through.
Layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese and a rounded tbsp. of chilies. Top each with another tortilla. Cook quesadillas on a greased griddle or in two large greased skillets over medium heat for 3-4 minutes on each side or until browned. Cut into wedges; serve with sour cream and salsa.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great summertime meal!!

 

 

 

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