What do you know?! A Fuel Friday post!!!
I’ve been incredibly busy the past couple of weeks which has meant that I’ve been eating simple to prepare meals that require few ingredients, are quick to make, high in nutrition, and of course, tasty!
On Monday, which was Cinco de Mayo, I got an odd craving for jalapeno poppers. That is odd because I’m not sure I’d ever even had a jalapeno popper before! They turned out pretty good in my opinion, considering I’m not sure what they are supposed to taste like exactly. Anyway, perhaps I’ll share that recipe with you another time.
The result of the jalapeno popper experiment was a few left over ingredients that I needed to do something with, including vegan (ie: dairy free) cream cheese and some diced green chilies.
Also on hand where some sweet potatoes and corn tortillas… Quesadillas! They are so easy and there are endless creative ways to make them. These could be easily jazzed up with a number of other ingredients. I would have served them up with some salsa and fresh cilantro but I was so hungry that I scarfed them down without any additional condiments! ; )
Sweet Potato Quesadilla
1/2 of one medium sweet potato, peeled chopped, and boiled
4 corn tortillas
1/4 diced green chilies (jalapeno would be a yummy alternative with a little kick!)
Cheese of your choice (I used a Follow Your Heart vegan cream cheese)
Salt, pepper, and crushed red pepper to taste
Begin by preparing the potato. Peel and chop a medium sweet potato. Place the dices into a small pan and add enough water so that they are covered. Heat over medium/high heat to bring to a boil and cook until the potato can be easily pierced by a fork. 20 minutes are so should do the trick. Drain and cool.
Preheat your oven to 425.
Place about half of the cooled potato (approximately 1/2 cup) in a small bowl and mash together. Add in the chilies, salt, and pepper.
On a baking sheet, pour a small amount of olive oil directly onto the sheet and then coat each side of all four tortillas with oil. Add more oil if you need to but the tortillas don’t need to be saturated.
Once the tortillas are prepped, divide the sweet potato/chili mixture and spread evenly on two of them. If you are using a soft, cream style cheese, spoon a few small dollops on top of the potato mixture. Shredded cheese, or a combination of cream and shredded cheeses, would work too. (I will note here that I also sprinkled a little nutritional yeast on mine.)
Sprinkle with a shake or two of crushed red pepper and then place the remaining two tortillas on top. Cook for about 10-12 minutes or until tortillas have browned and cheese has melted.
Slice into wedges and serve with your choice of toppings: guacamole, sour cream, salsa, hot sauce, cilantro, etc.
Makes one hearty serving or two smaller servings so you can share if you are so inclined to do so.
Refrigerate the remaining sweet potato so you can make more of these the next day too! ; )
If you haven’t already, be sure to get in on my Spartan Race giveaway!! The contest ends at midnight on 5/11 so just a few more days to enter for your chance to win a free entry!! Enter HERE!