Sweet Potato and Pepper Quesadillas

It is CSA night and I love the feeling of impromptu entertaining. I just love the concept that people feel welcome enough to pop by my place for glass of wine and a bite to eat while we catch up about the week. To me, this is the Community part in Community Supported Agriculture. So I made some sweet potato and anji dulce (also called sweet habanero peppers) quesadillas for Kim and Kaylee. They went very well with our tempranillo and stories.

• 1 large sweet potato
• 5 small sweet habanero peppers
• vegetable oil
• curry powder
• salt and pepper
• 6 small flour tortillas
• cheddar cheese
• salsa (I used peach salsa, which is really more like a chutney)

Pierce the sweet potato and microwave for 10 minutes (turn after 5). Scoop out flesh and discard skin. Slice and saute the peppers with a dash of vegetable oil. Mash sweet potato with peppers. Add curry powder, salt and pepper and mix. Spoon 1/3 of mixture on to a small taco sized tortilla, top with a few thin slices of cheddar and cook in a dry skillet over medium-high heat. Serve with salsa.

Advertisement