Recipe Wednesday

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

 

  1. Microwave potatoes on high until tender (about 15mins)
  2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand for 10mins. Drain onion slices and transfer to a plate to cool
  3. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filing among for tortillas. Top each with 1 heaped cup spinach, ¼ cup cheese and another tortilla
  4. Heat a large non-stick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas, cut in quarters and serve each with ¼ cup pickled onions.
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