Sweet potato, peanut butter & chilli quesadillas

• khẩu phần: 2
• thời gian hoạt động: 15 min
• tổng thời gian: 1 hour

Nguyên liệu

3 medium sweet potatoes, peeled and thinly sliced

1 tbsp smoked paprika

3 tbsp olive oil, plus extra for brushing

1 extra large ripe avocado

½ lime, zested and juiced, plus wedges

2 tbsp crunchy peanut butter

4 small flour tortillas

sriracha chilli sauce, to taste

½ small pack coriander, torn

Hướng dẫn

1 Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.

2 Stone, peel and chop the avocado, tip into a bowl with the lime juice and zest, and season generously. Mash together with a fork and set aside. In a small bowl, combine the peanut butter and remaining olive oil. Set aside.

3 Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mix, half the sweet potatoes, a little chilli sauce and half the coriander. Top with a tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until crisp outside. Repeat to make a seco quesadilla, then cut into quarters and ser with crushed avocado and lime.

Ghi chú

Swap the filling

Sweet potato & chorizo quesadillas

Cook 4 sweet potatoes as before, omitting the paprika, then cool slightly. Mash with a small bunch chopped coriander, season and fold through 200g crumbled feta cheese. Spread the potato mix over one side of 8 flour tortillas, top with 140g sliced chorizo and fold. Cook for 3 mins on each side i a hot pan until golden. Serves 4. oiled -side up Press down with a heavy coriander season and fold through and fold Cook for 3 mins on each side i