Sweet Potato Quesedillas

*Makes 6 quesadillas
1 tablespoon extra virgin olive oil
1 medium red pepper, seeded and chopped, for about 1 cup
1 medium yellow onion, chopped, for about 1 cup
2 cloves garlic, minced
1 large poblano chile, roasted and chopped, or 1 small can chopped green chiles  (I used green chiles)
2 large sweet potatoes (about 1-1/2 pounds), cooked, peeled, and mashed, for about 3-4 cups
¼ cup chopped fresh cilantro
1/4 cup blue cheese, crumbled
1 teaspoon salt 12 (8-inch) flour or corn tortillas (I used wheat flour)
1 ½ cups Monterey Jack cheese, grated (can also use Pepper Jack cheese for an extra kick)

In a large skillet, heat the olive oil over medium heat until hot and rippling. Add the red pepper, onion, and garlic, and sauté, stirring often, until the onion is translucent and pepper is crisp tender, about 4-5 minutes. Stir in the poblano chile or can of green chiles, if using. Mix the mashed sweet potatoes with the red pepper mixture. Add the cilantro, blue cheese, if using, and salt. Blend well. Place 1/2 cup of the sweet potato mixture in the center of a tortilla, and spread the mixture out evenly to within 1/2 inch of the outer edge of the tortilla. Sprinkle with 3 tablespoons of the Monterey Jack cheese. Place another tortilla over the filling. Repeat with the remaining tortillas until all of the filling is used. Cook the quesadillas on a preheated griddle or skillet until browned and crispy and the filling is hot and cheese is melted, about 2-3 minutes each side. Alternately, you can preheat the oven to 350 degrees and lightly grease a baking sheet with cooking spray. Bake the quesadillas for about 5-7 minutes, until the filling is hot and cheese is melted.

These were SO good!! Really filling and creamy. You won't miss all the extra cheese you normally use for quesedillas. Next time I'll leave out the blue cheese. I could hardly tell it was there so I'll skip the extra cost and calories.

Not my picture. I found this recipe at placetobloom.blogspot.com