Quesadillas are easy to make but difficult to photograph. These have a lot of good stuff going on inside: spicy chorizo, tangy feta and the nutritious powerhouses of sweet potato and baby spinach.
I largely took quesadillas off our family menu when I couldn’t find satisfactory gluten-free tortillas, but since we discovered Udi’s tortillas they’re back on the agenda. They have a great flavor and sturdy texture that stands up to flipping and folding.
If you don’t like things spicy, these could be made with a mild crumbled sausage. I think that cilantro would also be a good substitute for green onion or a mix of the two would work well. I don’t usually serve dishes like this with any kind of dipping sauce because the kids never tend to be big dippers. If you like your quesadillas with a saucy side, however, guacamole and/or some organic sour cream would be a delicious addition.
Sweet Potato & Chorizo Quesadillas
2 medium sweet potatoes
3 green onions, chopped
1 large handful baby spinach, chopped
1/2 cup crumbled feta cheese
12 oz. chorizo or other spicy sausage, casings removed
6 gluten-free tortillas (I recommend Udi’s)
a little coconut oil, olive oil or butter for the griddle
Preheat oven to 425. Piece the sweet potatoes all over with a fork and wrap in foil. Bake for 50 minutes or until soft inside. Allow to cool until manageable. Reduce oven temperature to 200.
Remove cooked sweet potato flesh to a bowl. Stir in green onions, baby spinach, feta cheese and sausage.
Place a griddle pan on a stove top over medium-low heat.
Brush one side of each tortilla with butter or oil. Place two tortillas, buttered side down, on the griddle; top with some sweet potato mixture. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Place in oven on a baking sheet to stay warm.
Repeat procedure with remaining tortillas and filling. Cut into wedges before serving.