Sweet Potato & Chorizo Quesadillas
Today is all about quesadillas.
Cheesey, melty, delicious quesadillas.
But unlike the traditional variety you’re used to, I really switched things up. I went rogue, so to speak. I went there, if there is somewhere totally unexpected and even more totally awesome. I completely pushed the limits of what a quesadilla is, and if I don’t say so myself, the results were groundbreaking.
So what’s a CwC quesadilla look like? Sweet Potato & Chorizo Quesadillas.
Quesadillas are pretty kick-ass, no doubt about it. They are basically the Mexican answer to grilled cheese, and if you have any taste whatsoever, you know that grilled cheeses are top-notch.
I mean, I know there are people out there who don’t like cheese. I used to think this was a myth, until I actually met someone who hated cheese and I seriously considered not being friends with them for this fact alone. I just don’t understand – how can you NOT like cheese?! I eat the stuff Every. Single. Day. And I like all of it, too. Cheddar, Brie, Gouda, Pecorino – there’s no end to my love/obsession for it.
So if you’re one of those anti-cheese anomalies, in all sincerity – what’s wrong with you? What happened in your childhood to make you this way? Have you sought therapy? Medication? A lobotomy?
I’m genuinely concerned.
I’m also perplexed by people who don’t like sweet & salty combinations. Not as much as the cheese thing, but it still confuses me. What kind of person doesn’t like a pretzel dipped in Nutella? Or peanut butter and Oreos? Or salted caramel brownies? These things are heavenly! They are also terrible for you, too.
So as a person who loves cheese, and a good sweet & salty combo, and sticking to her healthy eating plan, I needed to find a middle ground. And I did so with Sweet Potato & Chorizo Quesadillas.
The worst part of this dish is peeling the sweet potatoes. I really, really hate peeling potatoes, to the point where I think it might be my least favorite cooking task of all. It’s boring, its tedious, and I always end up nicking myself one or twelve times. But once you get passed that hurdle, it’s smooth sailing!
First, I mashed my potatoes with a combination of ancho chile and cinnamon, then drizzled over them with honey when building my ‘dillas. Next, I sautéed my pre-cooked chorizo with onions for full flavor. When all was ready, my core ingredients were topped with a thick layer of fat-free cheddar cheese, then sandwiched between two low-carb tortillas. Finished with 10 minutes in the oven, I could barely wait to get my hands on these!
There’s no being humble here – my end results were absolutely scrumptious! The sweetness of the potato and honey expertly complimented the smokey chile and salty chorizo, while a bevy of melted cheese made these downright decadent. Best of all, they’re packed with nutrition – with 12 grams of fat, 34 net carbs, and a whopping 37 grams of protein, this is one indulgence you don’t have to feel guilty about!
The perfect harmony of sweet & savory, Sweet Potato & Chorizo Quesadillas are the perfect evolution of this wonderfully cheese dish!
Sweet Potato & Chorizo Quesadillas
- 5 Small Sweet Potatoes (~ 3 cups mashed)
- 3 Chorizo Chicken Sausage Links (I used Al Fresco])
- 6 Low-Carb Whole Wheat Tortillas (6″)
- 1 cup Fat Free Shredded Cheddar Cheese
- 1/2 cup Diced Yellow Onion
- 1 tbsp Light Butter
- 1 tsp Honey
- 1 tsp Crushed or Minced Garlic
- 1/2 tsp Ancho Chile Powder
- 1/2 tsp Cinnamon
- 3/4 tsp Sea Salt & Coarse Black Peppercorn – approx.
- PAM Cooking Spray to grease
- Cook sweet potatoes in large pot of boiling salted water until soft. Drain and transfer to large bowl, then mash with fork or potato masher. Stir in butter, garlic, ancho chile, cinnamon, and salt & pepper until thoroughly combined and smooth. Set aside.
- Toast tortillas in toaster oven until lightly crisped and browned. Set aside.
- Remove chorizo from casings, using your hands to peel back skin before crumbling into chunks. Next, saute onion in greased skillet over medium-high heat until translucent and browned. Reduce heat to medium, then add chorizo and cook slowly for 10 minutes.
- Place 3 tortillas on lightly greased baking sheet. Spread sweet potatoes evenly across each tortilla, then drizzle with honey. Next, spoon chorizo over potatoes, sprinkle with cheddar cheese, and finally top with remaining tortilla, pressing down firmly. Bake at 400F for 10 minutes, then immediately plate and serve.
>> Net carbs are calculated by subtracting 20g fiber/serving.
>> Nutrition facts are based on 3 servings, but will vary depending on the brand of tortillas you use (mine were from Trader Joe’s)