Sweet Potato Harvest Quesadillas with Cranberry Salsa

Tortillas are spread with sweet potatoes, tomatoes, corn, spices and mozzarella cheese and served with a cranberry salsa, cilantro and pecans.

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded, stemmed and julienne cut
• 3 Roma tomatoes, seeded and chopped
• 1/2 cup frozen sweet corn kernels, thawed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 (15 oz) can Cut Yams, drained and mashed
• 4 (9-inch) flour tortillas
• 1 1/2 cups smoked mozzarella cheese, grated
• For Salsa:
• 1 cup canned whole cranberry sauce
• 1 Tbsp sugar
• 2 Tbsp orange juice
• 1/3 cup chopped red onion
• 1 cup grated carrots
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped toasted pecans
• 1/2 tsp salt

Directions:

Heat olive oil in large skillet; add onions, garlic and bell pepper, cook and stir for 3 minutes. Add tomatoes, corn, cumin, chili powder and salt, cook and stir for 2 more minutes. Stir in mashed yams. Place a nonstick griddle over medium-high heat and add one tortilla, sprinkle tortilla with half of the grated cheese. Then spoon half of the vegetable mixture on top; cover with another tortilla, pressing down lightly with wide spatula. Cook for one minute, flip and continue cooking on other side until browned and bubbly. Repeat process with remaining tortillas; cut into wedges and serve with cranberry salsa (below) for dipping. Meanwhile combine salsa ingredients together in non-reactive bowl, toss to combine ingredients. Cover with plastic wrap and refrigerate until ready to serve.

Number of Servings: 12 wedges

Notes from the Cook: These quesadillas are easy to make and a real treat at Thanksgiving and Christmas.