Monday, June 4, 2012

Sweet Potato & Spinach Quesadillas



My husband and I are avid magazine readers. Thanks to a ridiculous abundance of airline points accumulated over years of business and personal travel, our monthly haul of free magazine subscriptions rival some medical offices.

And while I get 80 percent of my recipes from my collection of cookbooks, from family and friends, and from the countless food bloggers I follow on various social media outlets, some of my favorite recipes have been torn straight from the pages of my magazines.

While I can always count on my Better Homes & Gardens to supply me with delicious recipes, I’ve recently been impressed with some of the great finds in Health. Although I’m hugely passionate about health and fitness, I’ve always been a bit skeptical of the industry’s magazines, particularly their food focus. Often times reduced fat and calories is the only emphasis, with little regard for eating whole, unprocessed, all-natural foods that are better for the body, animals and the environment. But Health has really impressed me with its selection of recipes that feature real food that’s easy to prepare, easy on my wallet, and often vegetarian or vegan.

This little find popped up in a recent issue and is one of my new favorites. And, as an added bonus, it’s sweet flavor and fun shape makes it an easy kid-friendly (or picky husband-friendly) option.

Sweet Potato & Spinach Quesadillas
Adapted from Health, April 2012

Ingredients:
2 medium sweet potatoes (1 lb. total)
¼ tsp. salt
¼ tsp. black pepper
8 (6-inch) flour tortillas
5 c. baby spinach (about 4 oz.)
1 c. shredded part-skim mozzarella
4 tsp. olive oil

Directions:
Microwave potatoes on high until tender (about 15 min.). Split cooked potatoes open with a knife; remove flesh and transfer to a bowl. Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, ¼ cup cheese, and another tortilla. Heat a large nonstick skillet over medium-low heat. Working in batches, heat 1 tsp. oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 min. per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve.

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