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1
Bake or microwave the sweet potatoes in their skins until done but still firm.
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2
When cool enough to handle, peel, and slice 1/4 inch thick.
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3
To make quesadillas, preheat the oven to 400F.
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4
Arrange the sweet potatoes and chilies on the entire surface of 2 tortillas.
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5
Sprinkle with the cheese, and cover with the remaining tortillas.
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6
Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden.
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7
Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
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8
To make soft tacos, arrange the sweet potato slices in a single layer on one half of each tortilla, then top with the chilies and the cheese.
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9
Arrange on individual plates.
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10
Heat each serving briefly in the microwave (about 1 minute) or preheated 400F oven (about 3 minutes) to melt the cheese, then fold over.
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11
Eat at once with a knife and fork (topped with sour cream if desired) or cut into 2 wedges and eat out of hand.
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12
Quesadillas are grilled turnovers made with flour tortillas.
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13
They can be cooked on a griddle (thats the traditional way) or baked.
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14
If they are chock-full of ingredients, its easier to bake them.
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15
Soft tacos made with flour tortillas are more versatile than the more familiar crisp tacos, since you dont have to worry about everything falling out of a crumbly shell.
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16
If you start making a quesadilla, but decide not to grill it, youve got a soft taco instead.
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17
Thats why I offer the either/or option with the four recipes that follow.
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18
Calories: 378
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19
Total Fat: 12g
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20
Protein: 13g
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21
Carbohydrate: 52g
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22
Cholesterol: 30mg
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23
Sodium: 391mg
