SWEET POTATO AND SPINACH QUESADILLAS
Preparation Time: 10 Mins
Cooking Time: 40 Mins
Total Time: 50 Mins
Contain abundant calcium
Sweet potatoes contain beta-carotene which boost immune perfectly. Quesadilla has abundant amount of calcium and gives about 20% of daily Iron need.
2 medium sized sweet potatoes (1 pound total)
1 cup red wine vinegar
1/2 cup sugar
4 black pepper corns
1 large sliced red onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly black pepper (grounded)
8 (6-inch) flour tortillas
5 cups baby spinach (about 4 ounces)
1 cup shredded part-skim mozzarella
4 teaspoons extra-virgin olive oil
Heat up sliced potatoes until it gets tender (it takes about 15 minutes).
In the meantime, get a medium sized saucepan, combine vinegar, sugar, and peppercorns;
Step 3 boil and stir mixture to dissolve sugar. Place onion slices in a medium sized heatproof bowl; Empty the hot vinegar mixture over onion and wait about 10 minutes. Drain onion slices and transfer to a plate to cool.
Open up cooked potatoes with a knife; remove the flesh and transfer into a bowl. Use a fork to mash potato with salt and pepper; share potato filling among 4 tortillas. Add to each, 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.
Heat a large nonstick skillet over medium-high heat (400oF).
Heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (it takes about 3 minutes for each sides). Ready to be served.
Repeat this step with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.