Sweet Potato and Mushroom Quesadillas
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
16 oz.
diced sweet potato
1 cup
sliced red onion
4
baby bella mushrooms, sliced
2 tbsp.
minced fresh cilantro
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ cup
Kowalski's Shredded Mozzarella Cheese, divided
4
whole-wheat tortillas
- Tex-Mex Cranberry Salsa, for serving
Directions
- In a large skillet, heat olive oil over medium heat. Add sweet potatoes, onions and mushrooms; sauté until soft (about 10 min.).
- Season sweet potato mixture with cilantro and pepper.
- Scoop ¾ cup sweet potato mixture and 2 tbsp. cheese on half of each tortilla. Fold tortillas in half; press gently.
- Preheat a nonstick grill pan or griddle over medium heat; cook quesadillas in preheated pan until tortillas are golden and lightly crispy (about 4 min.), turning once.
- Remove from heat; let rest for 1 min.
- Cut quesadillas into quarters; serve with salsa.
Nutrition Note:
- Each serving is a good source of these heart nutrients: fiber, vitamin A, vitamin C, calcium, niacin, vitamin B6, magnesium, zinc, copper and potassium.
