I was searching around for a new kale recipe and came across Chipotle Roasted Squash and Kale Quesadillas from the modern beet. it sounded really tasty! we had already used our butternut squash up from our farm share this week but had loads of sweet potatoes. I remembered making a great recipe for steak fajitas with sweet potato and poblano and chipotle sour cream. so I decided to combine both recipes a little bit. they were really yummy!!! would be good with spinach as a sub for kale and any kind of squash instead of sweet potato. even add chicken or steak. many options!
2 tablespoons olive oil
3 sweet potatoes, peeled and cut into 1⁄4-inch pieces (ours are on the small side)
6-8 large leaves kale, stems removed, coarsely torn
approximately 1.5 c grated jack cheese, pepper jack, cheddar or mexican cheese blend.
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
1/2 cup sour cream
1 to 2 teaspoons chopped canned chipotle chilies in adobo (I always put extra)
kosher salt and black pepper
Heat the oil in a large skillet over medium heat.
Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.
meanwhile bring a medium pot of water to a rolling boil. Add kale and boil for 10 minutes. Drain kale and set aside.
mix kale and sweet potato mixture together
I use very large tortillas, I fill one side, then fold the other side over. so you have a stuffed half a circle. Add sweet potato kale mixture to half a side of a tortilla, then top with as much cheese as you want. fold in half. I then put them on my cuisinart griddler, with the grill plates and close it and cook for about 4 minutes. you can also bake them in the oven – Preheat oven to 400 degrees. Line a baking sheet with parchment paper, if available. Otherwise, lightly grease with olive oil. Bake quesadillas for 8-10 minutes, flipping halfway through.
for the chipotle sour cream – In a small bowl, combine the sour cream and chipotles.