🥘 Ingredients
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Mexican Cheese Blend1 c
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Semisweet Chocolate Chips½ cup
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black pepper¼ tsp
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carrot2 unit
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cooking oil2 tbsp
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corn1 c
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flour tortillas3 unit
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garlic powder1 tsp
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mango1 unit
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salt½ tsp
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sweet potato2 medium
🍳 Cookware
- large bowl
- large pan
- potato masher
- cutting board
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1Wash and dry all produce. -
2Peel and dice sweet potato into ½-inch pieces. Place in a large bowl . Cover tightly with plastic wrap. Microwave until tender ⏱️ 8 minutes . Carefully remove plastic wrap, watching out for steam.sweet potato: 2 medium -
3While sweet potato cooks, drain corn and pat dry with paper towels. Trim, peel, and cut carrot into sticks.corn: 1 c, carrot: 2 unit -
4Heat a large drizzle of cooking oil in a large pan over medium heat. Add garlic powder , half the corn, salt , and black pepper . Cook, stirring occasionally, until corn is warmed through ⏱️ 4 minutes .cooking oil: 2 tbsp, garlic powder: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp -
5Turn off heat. Transfer corn to bowl with sweet potato. Mash with a potato masher or fork until combined and sweet potato is mostly smooth. Wash out pan.
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6Place 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 create quesadillas.flour tortillas: 3 unit, Mexican Cheese Blend: 1 c
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7Heat a large drizzle of cooking oil in pan over medium heat. Add quesadillas and cook until tortillas are browned and cheese melts ⏱️ 4 minutes per side. Transfer to a cutting board . Work in batches if needed, adding oil between batches.
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8To serve: Cut quesadillas into 3 wedges. Divide between plates and serve with mango , carrot sticks, and Semisweet Chocolate Chips .mango: 1 unit, Semisweet Chocolate Chips: ½ cup
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9To stash: Let quesadillas cool completely before cutting. Refrigerate in separate containers and pack as desired.