Sweet Potato and Spinach Quesadillas

This dish contains more calcium than a glass of milk!


Recipe: Sweet Potato and Spinach Quesadillas


2 medium sweet potatoes (1 pound total)
1 cup red-wine vinegar
1/2 cup sugar
4 black peppercorns
1 large red onion, sliced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
5 cups baby spinach (about 4 ounces)
1 cup shredded part-skim mozzarella
4 teaspoons olive oil


49 minutes




  1. Microwave potatoes on high until tender (about 15 minutes)
  2. Meanwhile, in a medium saucepan, combine vinegar, sugar and peppercorns
  3. Bring to boil and stir to dissolve sugar
  4. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes
  5. Drain onion slices and transfer to a plate to cool
  6. Split cooked potatoes open with a knife
  7. Remove flesh and transfer to a bowl (you should have about 1 cup)
  8. Use a fork to mash potato with salt and pepper
  9. Divide potato filling among 4 tortillas
  10. Top each with 1 heaping cup spinach, 1/4 cup cheese and other tortilla
  11. Heat a large nonstick skillet over medium-high heat
  12. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet
  13. Cook until quesadilla is crisp and cheese is melted (about 3 minutes per side)
  14. Transfer cooked quesadilla to serving plate
  15. Repeat with remaining oil and quesadillas
  16. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions