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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large non-stick skillet, heat vegetable oil. | 2. Sauté onions and garlic until the onions are transparent. | 3. Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne. | 4. Cover and cook for 10 minutes, stirring frequently to prevent sticking. | 5. When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix. | 6. Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla. | 7. Fold tortilla in half over filling. | 8. Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. | 9. Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot. | 10. Add more oil to skillet as needed and cook in batches. | 11. Serve with salsa and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
potato	4	cups	grated peeled sweet	462.0	104.94	12.3	0.54
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
cayenne	1 -2	pinch		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
sharp cheddar cheese	1	cup	shredded	-	-	-	-
flour tortilla	8			-	-	-	-
salsa				-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.