Japanese Sweet Potato and Kale Quesadilla

Now that I have fresh kale growing in my garden, all the recipes I think of these days always default to having kale as an ingredient.  I love Japanese Sweet Potatoes and they are a regular addition to my CSA delivery.  Today, I opted to combine these ingredients into a quesadilla for lunch.

Ingredients

  • 2 to 3 small sweet potatoes, chopped into small cubes
  • 2 shallots
  • 1/4 white onion
  • 4 small cloves of garlic
  • 1 thai chili, chopped finely
  • 1 tbsp adobo chili powder
  • 4 to 5 leaves of kale, cut into thin shreds
  • 3 to 4 tbsp crumbled feta
  • 1/2 tbsp lemon juice
  • extra sharp cheddar, grated (I used very little because I wanted this to be a light lunch – you can choose to add as much as you’d like)

Instructions

  1. Heat up some oil in a frying pan and add in the shallots and onion.
  2. Once they start to soften, add the sweet potatoes; stir until coated with the oil, and leave on medium heat.  Keep an eye on the potatoes and remember to stir occasionally.
  3. Once the potatoes have cooked for a few minutes, add the garlic, chili and chili powder.
  4. Once the potatoes are cooked through, add the kale, lemon juice and crumbled feta.
  5. Once the filling is ready, start loading up your quesadilla. You can see how sparingly I used the sharp cheddar – enough to hold the filling all together and provide flavour, but much more friendly on your waistline.

I served the finished product with some avocado prepared with cilantro and lemon juice. I have some filling leftover, which will taste great on a bed of arugula.

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