Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These simple yet satisfying quesadillas are layered with mashed sweet potatoes, red onion and serrano pepper. Pepper Jack cheese adds mild heat, while cumin and oregano provide earthy balance. Serve topped with plain strained yogurt and lime wedges, if desired.

EatingWell.com, July 2022


Credit: Ali Redmond

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Bring a small pot of water to a boil. Add sweet potato and cook, covered, until fork-tender, about 5 minutes. Drain and mash with a pestle or potato masher until completely smooth. 

  • Meanwhile, heat oil in a large nonstick pan over medium heat. Add onion, serrano, cumin, oregano and salt; cook, stirring frequently, until the spices are fragrant and the onion is tender, 3 to 4 minutes. Transfer to a bowl. Wipe out the pan.

  • To assemble quesadillas, spread about 1/4 cup mashed sweet potato in a thin layer on one half of each tortilla. Top with about 1 tablespoon onion mixture and 1/4 cup cheese. Fold the bare half of the tortilla over the filling.

  • Heat the pan over medium-low heat. Cook 2 quesadillas, flipping once, until crispy and golden and the cheese has melted, 5 to 6 minutes. Repeat with the remaining quesadillas. Top with cilantro.

Nutrition Facts

1 quesadilla
280 calories; protein 12g; carbohydrates 33g; dietary fiber 3g; sugars 4g; fat 11g; saturated fat 5g; mono fat 1g; cholesterol 25mg; vitamin a iu 8483IU; vitamin c 4mg; vitamin e iu 1IU; folate 12mg; vitamin k 3mg; sodium 531mg; calcium 277mg; iron 1mg; magnesium 18mg; phosphorus 37mg; potassium 242mg; niacin equivalents 1mg; selenium 1mcg.