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1
Preheat the oven to 425F.
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2
Microwave the sweet potatoes until done but still firm.
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3
Start with 2 minutes per potato, then add a minute at a time until they are done.
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4
Plunge into a bowl of ice water.
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5
Cut the narrow part of the squash into thin rounds.
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6
Cut the fatter part of the squash in half, then slice thinly.
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7
If there are big, watery seeds, cut them away.
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8
Combine the squash with a small amount of water in a medium skillet; cover and steam until partially done, about 2 minutes.
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9
Add the corn kernels and continue to steam just until the squash is tender-crisp, then remove from the heat.
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10
Peel the sweet potatoes and slice 1/4 inch thick.
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11
Lay a tortilla on a baking sheet.
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12
Arrange a quarter of the sweet potato slices over one half, followed by a quarter of the squash and corn mixture.
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13
Sprinkle with 1/2 cup cheese.
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14
Fold over to cover.
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15
Repeat with the remaining tortillas, using an additional baking sheet if needed.
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16
Bake for 10 minutes, or until the tortillas begin to turn golden and crisp.
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17
Watch carefully!
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18
To serve, place each quesadilla or half of a quesadilla on an individual plate.
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19
Serve at once, passing the salsa to top individual portions.
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20
Black Bean, Mango, and Avocado Salad (page 186) is the perfect companion to these quesadillas.
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21
Add some stone-ground tortilla chips, if you like.
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22
As with the other big quesadillas, you can complete this meal with a bountiful salad and stone-ground tortilla chips to keep things simple.
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23
(per each whole quesadilla)
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24
Calories: 374
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25
Total Fat: 22g
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26
Protein: 11g
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27
Carbohydrates: 72g
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28
Fiber: 12g
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29
Sodium: 1115mg
