Sweet Potato Fry Quesadilla
The natural sweet flavor and crunch of McCain® Sweet Potato Crinkle Fries make this quesadilla one to remember.
Makes 4 servings
Ingredients
| 4 ounces | McCain® Sweet Potato Crinkle Fries |
| 4 whole | 8" flour tortillas |
| ¼ cup | vegetable oil |
| ½ cup | sour cream |
| ¼ cup | prepared salsa |
| 1 cup | shredded Monterey Jack cheese |
| 2 cups | mixed grilled vegetables |
| 1 cup | black bean-corn salsa (recipe follows) |
| 1 cup | lime sour cream (recipe follows) |
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
| 2 cups | canned black beans, rinsed |
| 1½ cups | frozen corn, reheated and cooled |
| ½ cup | diced red bell peppers |
| 2 tablespoons | vegetable oil |
| 2 tablespoons | cilantro, chopped |
| 2 – 4 cloves | garlic, finely chopped |
| to taste | salt and black pepper |
Lime Sour Cream (makes 8 servings, 2 ounces each)
| 2 cups | sour cream |
| 2 tablespoons | lime juice |
| to taste | salt |
Directions
Preheat grill or griddle to medium heat.
Meanwhile, prepare sweet potatoes according to package directions.
Brush each tortilla with 1 tablespoon of vegetable oil.
Place on a work surface with oiled side down.
Spread 2 tablespoons of sour cream onto the un-oiled side with the back of a spoon.
Spread 1 tablespoon prepared salsa onto the sour cream, and then sprinkle on ¼ cup of Monterey Jack cheese.
Fill with grilled vegetables and transfer, open-faced, on to the grill or griddle.
Cook over medium heat until tortilla is slightly crispy and cheese has started to melt, and then remove from heat.
Add 1 ounce of sweet potato fries and fold over.
Serve with black bean-corn salsa and lime sour cream.
Meanwhile, prepare sweet potatoes according to package directions.
Brush each tortilla with 1 tablespoon of vegetable oil.
Place on a work surface with oiled side down.
Spread 2 tablespoons of sour cream onto the un-oiled side with the back of a spoon.
Spread 1 tablespoon prepared salsa onto the sour cream, and then sprinkle on ¼ cup of Monterey Jack cheese.
Fill with grilled vegetables and transfer, open-faced, on to the grill or griddle.
Cook over medium heat until tortilla is slightly crispy and cheese has started to melt, and then remove from heat.
Add 1 ounce of sweet potato fries and fold over.
Serve with black bean-corn salsa and lime sour cream.