Want to join us in this unique twist on Mexican cuisine? Here's what you'll need to serve 4 people:
- 1 lb of sweet potatoes
- 1 cup vinegar
- 1/2 cup Splenda
- 4 black peppercorns
- 1 large red onion, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 flour tortillas
- 5 cups baby spinach
- 1 cup shredded part-skim cheddar
- 1/2 lb of cooked diced chicken (cook while potatoes cook or ahead of time)
- olive oil cooking spray
Step Two: As you're waiting for your sweet potatoes to calm down, pickle your side of onions! Find a medium saucepan and add your vinegar, splenda, and peppercorns. Boil this mix until the sugar is dissolved. When you can't see any more of the sweet stuff, pour this boiling mix over your red onions and let them sit for 10 minutes before draining the liquid off.
Step Three: By now your potatoes should be cooked! Yay for multi-tasking!! Take out the sweet potato flesh and mash it and your salt and pepper in a separate bowl. Next, spread 1/4 of your potato mix over a tortilla and add 1 cup of spinach, 1/4 cup of cheddar, 1/4 of the diced chicken, and another tortilla.
Step Four: From tortilla to quesadilla! Heat a skillet coated with cooking spray on medium-high heat. Add your quesadilla in training. Cook for 3 minutes on each side so that the cheese melts. Mmmm does that smell bueno! Repeat to make 3 more quesadillas.
Serve your quesadillas with 1/4 cup of your pickled onions. Enjoy more calcium than a glass of milk when you have a fiesta with these quesadillas!
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