Smokey Sweet Yam Quesadillas
The second recipe demonstrated by Charlene in the South Arm Community Kitchen is Smoky Sweet Yam Quesadillas. This is a wonderful after school snacks or as a side dish to a soup or salad.
The chipotle peppers add a smoky flavour and a hint of spiciness to the sweet mashed yam or sweet potatoes. The filing is creamy and the goey cheese compliments the sweet yam really well.
Ingredients
- 1 large yam
- 1 teaspoon minced chipotles
- 2 green onions
- 2 tablespoons chopped cilantro
- 1 cup shredded cheese such as mozzarella or monterey jack
- 4 (8-inch) flour tortillas
- salt and pepper to taste
- bottled salsa (optional)
Click on Read More for the instructions.
Instructions
 Wash the yam and cut into 8 pieces. Boil the yam until it’s fork tender, about 20 minutes.
If you have time. you may bake the yam in a 400F oven for an hour or until there is no resistance when a knife is inserted into the yam. Prick the yam with a fork and wrap in foil for baking. Baked yam is more sweeter and it’s natural sugar caramelized during the baking process. You can also microwave the yam by simple cut the yam in half lengthwise, then cut the yam in half horizontally, place on a covered microwavable plate and microwave for 4 minutes. Flip the yam to make sure they cook evenly, and microwave for another 3 minutes or until the yam is tender. |
 While the yam is cooking, finely chopped the chipotle peppers. Chipotle pepper is ripened jalapeno peppers which has been smoked. A little goes a long way. You may freeze the leftovers in a ziplock bag for 6 months. |
 Thinly slice the green onions and chopped the cilantro. |
 Drain the yam when it’s cooked. The skin should be able to rub off easily, otherwise use a spoon to scoop out the flesh. |
 Mash the potatoes with the chipotle peppers until smooth. Season with salt and peppers to taste. |
 Lay a tortilla on a flat surface. Spread half of the tortilla with the yam mixture. Sprinkle with grated cheese, green onions and cilantro. Fold over the other half of the tortilla to form a half moon, enclosing the filings.
Remember to divide the filings evenly among the tortillas. |
 Heat a non-stick skillet over medium heat. Pan fry the two tortillas at a time. Cook for 3 minutes on each side or until lightly brown and crisp and the cheese has melted. |
 You may serve the quesadillas with salsa.
This recipe serves 4. Charlene, thank you for sharing in the South Arm Kitchen and we hope to see you again. We wish you the best in your future undertakings. |
2 people like this post. Click yellow thumbie on the left if you like this post too.
Categorized Under: 2009 • Sweet Potato (Yam)
These sound delicious – salty, sweet and smokey at the same time. I’m thinking that I’ll make an assortment of quesadillas for lunch / snack soon.