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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


4 ounces McCain® Sweet Potato Crinkle Fries
4 whole8" 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 tastesalt and black pepper
Mix all ingredients together and chill until serving.

Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice
to tastesalt
Mix all ingredients together and chill until serving.


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.