Sweet Potato Quesadillas

Ingredients

• 2 sweet potatoes, cut into 1/4” discs

• 2 oz picked jalapenos, diced

• 4 oz sweet piquante peppers, chopped

• 2 shallots, thin sliced

• 2 avocados

• 2 limes, wedge 1 & juice 1

• 8, 8” flour tortillas

• 8 oz white cheddar cheese, grated

• 1/2 cup cotija cheese, grated

• 1 tablespoon sugar

• 1/4 c water

• olive oil

• 2 tablespoons of taco seasoning

Steps

1. Preheat oven to 450 degrees & prep veggies

2. Cover sweet potatoes in olive oil, top with taco seasoning, salt, and pepper. Roast for 18-20 minutes

3. Combine shallot, lime juice, sugar, and water in a small pot. Bring to a boil. Once boiling, stir for 1-2 minutes or until sugar has dissolved. Season with salt & pepper, remove from heat, and set aside.

4. In a large pan heat olive oil, I prefer a generous amount here. Then assemble quesadillas… start with cheese, add sweet potato discs, jalapenos, and piquante peppers, then another layer of cheese, then another tortilla.

5. Once oil has heated, cook quesadilla until each side browns. This should only take a few minutes per side. When I flip the quesadilla, I add more olive oil to the pan.

6. Transfer to cutting board, let quesadilla rest for 2 minutes before cutting.

7. Plate garnished with shallot mixture, avocado, and a lime wedge. Enjoy!