Sweet Potato Quesadillas with Corn Medley

I once made this on a camping trip. Now, yes, you should ask: “Why would you lug heavy things like sweet potatoes and onions on a canoe trip?” The answer: “Because I’m an idiot.” Also, the old cast iron frying pan was quite sticky, which we didn’t think of until too late. We attempted to remedy the situation by adding extra oil after the fact. Let me tell you, that is always a mistake. Fortunately, I had eaten them before and knew that they were good or I might not have ever eaten them again. Enjoy!!!

ingredients

Quesadillas:
3/4 cup yellow onion, finely chopped
3-4 garlic cloves, minced or pressed
3-4 tbsn vegetable oil
4 cups sweet potato, peeled and grated (2 large or 3 small potatoes)
1 tspn dried oregano
1 tspn chili powder
2 tspn ground cumin
Cayenne pepper to taste
Salt and black pepper to taste
3/4 sharp cheddar cheese, grated
3/4 jack cheese, grated
6-8 floor tortillas, 8-10 inch size
Sour Cream
Salsa:
2 cups corn kernels (freshly cut from a boiled cobs is best, but a good 16oz organic can will do… just heat the canned version a little)
3 Roma tomatoes, diced
2 jalapeno peppers, finely diced (de-seed first if high heat is not your fancy)

directions

1
Sauté onions and garlic in vegetable oil until the onions are translucent. Add sweet potatoes, oregano, chili powder, cumin, and cayenne. Cook covered for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender add salt and pepper and remove from heat. Lightly cover one half of tortilla with cheese, spread sweet potato filling on that half, lightly cover the filling with cheese, and fold. Crisp both sides in a big Williams-Sonoma non-stick frying pan.
2
Top with salsa and/or sour cream, or maybe quinoa.
3
Salsa -- Put everything in a bowl and mix it up (You might want some avocado somewhere in this meal, but I’ll leave that to you. Drink beer with it.)