deglazing.com

This recipe is an adapted version of the Potato and Cheddar Quesadillas recipe found in Didi Emmons cookbook, Vegetarian Planet.  This is an excellent dish to have as either a dinner or to cut up and serve as appetizers with a chili dinner.  I added the sweet potatoes to the dish, I think it provides a nice balance for the regular potato.  So here is the modified version of Potato Cheddar Quesadillas.

• 2 Tbls. canola oil
• 1 cup slice onion
• 1 1/2 large carrots, chopped fine
• 1 large garlic clove, minced (I find this recipe is equally as good without the garlic)
• 3 medium new potatoes, sliced into 1/4 inch rounds (about 1 1/2 cups)
• 1 large sweet potato, sliced into 1/4 inch rounds
• 6 8 or 10 inch flour tortillas
• 6 ounces of sharp cheddar, sliced thin or grated (I have found a nice four cheese mexican blend works really well in this dish, as well)
• salt and pepper to taste

Preheat oven to 400° degrees.  Wash new potatoes and slice.  Peel or wash very throughly the sweet potato.  Slice into 1/4 inch rounds.  Place potatoes and sweet potatoes onto cooking sheets that have been sprayed with a non-stick spray.  Spray the tops of the potatoes or lightly coat with oil.  Sprinkle with salt and pepper.  Put in oven until cooked through.  I would separate the sweet potatoes from the regular potatoes, they have a tendency to cook faster.  Allow to cool.

In a large skillet, heat 1 Tbls. oil over medium-high heat, add the onions and carrots.  Saute for 5 minutes or until tender, stirring frequently.

In another large skillet (at least 10 inches wide), heat 1/2 tablespoon oil over medium heat.  Add one tortilla.  Spread with cheese.  Top with one third of the onion, carrot, sweet potato, and potato.  Top with more cheese and another tortilla.  Once the cheese has melted a little flip the quesadilla to toast the top.  Remove from pan and repeat with the remaining ingredients.