Kids' Sweet Potato & Corn Quesadillas

🥘 Ingredients

• Mexican cheese blend
  1 c
• black pepper
  1 tsp
• carrot
  18 oz
• cooking oil
  8 tsp
• corn
  1 unit
• flour tortillas
  12 unit
• garlic powder
  2 tsp
• mango
  24 oz
• paper towels
• salt
  1 tsp
• semisweet chocolate chips
  6 oz
• sweet potato
  2 unit

🍳 Cookware

• large bowl
• plastic wrap
• large nonstick pan
• potato masher
• cutting board

1. 

   1

   Wash and dry produce. Peel and dice sweet potato into ½-inch pieces. Place in a large bowl . Cover tightly with plastic wrap . Microwave sweet potato until tender ⏱️ 6-8 minutes . Carefully remove plastic wrap (watch out for steam!).

   sweet potato: 2 unit
2. 

   2

   While sweet potato cooks, drain corn , then pat dry with paper towels . Trim, peel, and cut carrot into sticks (like carrots, ours were 3 inches long and 1⁄3 inch thick). Heat a large drizzle of cooking oil in a large nonstick pan over medium heat. Add garlic powder , half the corn (all for 6 servings), salt , and black pepper . Cook, stirring occasionally, until corn is warmed through, ⏱️ 3-4 minutes . Turn off heat. Transfer corn to bowl with sweet potato; mash with a potato masher until combined and sweet potato is mostly smooth. Wash out pan.

   corn: 1 unit, paper towels, carrot: 18 oz, cooking oil: 4 tsp, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Place flour tortillas on a clean work surface. Add sweet potato mixture to bottom half of each tortilla; top with Mexican cheese blend . Fold tortillas in half to form quesadillas. Heat a drizzle of oil (from the cooking oil pack) in the pan over medium heat. Add quesadillas and cook until tortillas are browned and cheese melts, ⏱️ 3-4 minutes per side. Transfer to a cutting board (for 6 servings, you may need to work in batches, adding a drizzle of oil for each batch).

   flour tortillas: 12 unit, Mexican cheese blend: 1 c, cooking oil: 4 tsp
4. 

   4

   To serve: Cut the quesadillas into 3 wedges. Divide between plates and serve with mango , carrot sticks, and semisweet chocolate chips . To stash: Let quesadillas cool completely before cutting into 3 wedges. Prepare airtight containers with quesadillas, mango, carrot sticks, and chocolate chips for the week.

   mango: 24 oz, semisweet chocolate chips: 6 oz