Salsa Senorita's Sweet Potato Quesadillas - WBRC FOX6 News - Birmingham, AL

Salsa Senorita's Sweet Potato Quesadillas


  • Leftover Thanksgiving sweet potatoes (see recipe below or use your own even a sweet version)
  • Chorizo (cooked and drained)
  • Black Beans (drained)
  • Shredded Monterrey Jack cheese
  • Flour Tortillas

Directions: Mash leftover sweet potatoes if they are not already mashed. Place sweet potatoes in a food processor, add chorizo and mix well. Spread mixture over one tortilla and top with a Tablespoon of black bean and a Tablespoon of cheese. Spray skillet with cooking spray and heat. Place tortilla on skillet and place a second tortilla on top. Cook each side for 3 minutes or until crispy on the outside.

  1. This recipe is great with a sweet version of a sweet potato casserole just add oregano, chipotle powder, cumin, cilantro, black pepper and salt to the sweet potato filling.

Thanksgiving Sweet Potato Casserole


  • 2 Sweet Potatoes (sliced)
  • 1 Tablespoon oregano
  • 1 Tablespoons olive oil
  • 1 teaspoon chipotle powder
  • ½ teaspoon ground cumin
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon black pepper
  • 2 teaspoons salt
  • 4 cloves garlic, minced
  • ¾ cup heavy cream

Directions: Preheat oven to 400 degrees. In a large bowl toss the sweet potatoes with olive oil, oregano, salt, pepper chipotle powder, cilantro and garlic. Arrange potatoes in a casserole dish overlapping. This works best in a round baking dish. Cover and bake for 30 minutes. Remove foil and add the cream. Return the casserole to the oven and bake uncovered until edges are golden brown approximately 20 minutes. Serve warm.

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