Recipe created by Chef Justin Kouri
Ingredients
Quesadilla
- 1 sweet-potatoes mircowaved for 15 minutes
- 1/4 cup rainbow swiss chard chopped in 1/2 inch pieces
- 1/4 cup swiss cheese grated
- 1 clove garlic minced
- 2 teaspoons fresh thyme
- pinch cayenne
- kosher salt and fresh ground black pepper to taste
- 2 8-inch whole wheat tortillas
Topping
- 1/4 cup sour cream
- 1 lemons juiced
- 1 teaspoon cilantro finely chopped
Servings:
Units:
Instructions
- Preheat oven to 350F.
- Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
- Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
- Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
- Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
- Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
- Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
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