A recipe I learned in middle school foods class that I fell in love with. These savory and easy-to-make quesadillas make a perfect fall lunch or dinner. Serve with salsa and sour cream.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
10 mins
total:
25 mins
Servings:
1
Yield:
1 quesadilla
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Poke holes into the sweet potato and microwave on high until soft throughout when poked with a fork, 3 to 4 minutes. Let cool before peeling, at least 10 minutes.

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  • Peel sweet potato and mash flesh in a bowl. Stir in pecans and nutmeg. Spread mixture over half of the tortilla. Sprinkle onion and feta cheese over the filling.

  • Fold tortilla in half and press edges together to prevent filling from spilling out.

  • Heat oil in a medium skillet over medium heat. Cook quesadilla until golden brown, about 2 minutes per side. Remove from the skillet and cut into wedges.

Nutrition Facts

688 calories; protein 16.6g; carbohydrates 73.4g; fat 38.2g; cholesterol 33.4mg; sodium 942.3mg. Full Nutrition
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Reviews

Rating: 5 stars
01/18/2021
I'm incredibly surprised by these quesadillas. I really wasn't sure how they'd turn out--but they are so gosh darn good, it's not fair!! The flavors blend together perfectly with the salty feta, the sweet from the potatoes, the buttery-ness of the pecans, and the slight bite of the red onion. Topped with salsa, they were was absolutely fantastic!! Plus: they're superbly easy to make! I will be making these again!! Thank you so much for the recipe!! Read More
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