Sweet Potato Quesadillas or Soft Tacos

1. 1

   Bake or microwave the sweet potatoes in their skins until done but still firm.

2. 2

   When cool enough to handle, peel, and slice 1/4 inch thick.

3. 3

   To make quesadillas, preheat the oven to 400F.

4. 4

   Arrange the sweet potatoes and chilies on the entire surface of 2 tortillas.

5. 5

   Sprinkle with the cheese, and cover with the remaining tortillas.

6. 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.

7. 7

   Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.

8. 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.

9. 9

   Arrange on individual plates.

10. 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.

11. 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.

12. 12

    Quesadillas are grilled turnovers made with flour tortillas.

13. 13

    They can be cooked on a griddle (thats the traditional way) or baked.

14. 14

    If they are chock-full of ingredients, its easier to bake them.

15. 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.

16. 16

    If you start making a quesadilla, but decide not to grill it, youve got a soft taco instead.

17. 17

    Thats why I offer the either/or option with the four recipes that follow.

18. 18

    Calories: 378

19. 19

    Total Fat: 12g

20. 20

    Protein: 13g

21. 21

    Carbohydrate: 52g

22. 22

    Cholesterol: 30mg

23. 23

    Sodium: 391mg

* Per serving · 4 servings · Values may vary.