Easy Sweet Potato Quesadilla Recipe (Mexican Cooking for One)

Sweet potatoes may not be the first thing you think of when you think Mexican food – but they are a very good match for any type of red chili sauce (A sauce made from dried chilies) and taste very good (surprisingly) with melted cheese!

Here’s a perfectly simple sweet potato quesadilla meal for one. It tastes great, will absolutely satisfy a big appetite and when you have a little leftover sweet potato from the night before and a little salsa and guacamole in the fridge, it’s a very tasty solo (from scratch) meal that can be on the table in about as much time as it would take to microwave a frozen dinner!

Basic Sweet Potato Quesadillas (for one)

These are very rich tasting – as the consistency of the creamy mashed potatoes seems to intertwine with the melted cheese to seemingly double the amount of cheese in each bite (this is not necessarily a bad thing!) To offset this richness as well as the sweetness of the sweet potatoes, it is important that you balance this dish by using a tart salsa on top. There is no absolute right salsa answer here, but a fresh tomato cilantro salsa, especially when served next to a little guacamole and a little sour cream – is about perfect.

• ¾ cup of cooked sweet potatoes
• 2 tsps of butter
• Salt to taste
• 2 ounces of grated mozzarella or Monterey Jack cheese
• 2 flour tortillas
• A tart tomato based salsa for serving on the quesadillas, and preferably some guacamole and some sour cream as well
• Slivered onions and cilantro

Instructions

1. Add the butter to the potatoes and heat this mixture in a microwave until hot. Mash the potatoes with a fork and then season with salt to taste.
2. Heat a heavy frying pan over medium. You do not need to add any oil to this, as tortillas, generally, will not stick.
3. Divide this sweet potato mixture evenly between the 2 tortillas, spreading it all over the bottom half of each tortillas. Top the potatoes with the grated cheese and fold the tortillas over the filling, to close the quesadilla
4. Add the two tortillas to your preheated dry pan (if your pan is small, you may need to cook these one at a time) and fry for about 2 or 3 minutes on each side – or until each side has turned slightly golden brown and has crisped up a little bit, and the cheese is completely melted inside.
5. Cut these into wedges and serve arranged on a large platter topped with salsa, sour cream, guacamole, slivered onions slices and fresh cilantro leaves.