These sweet potato, kale and brie quesadillas are the ultimate vegetarian comfort food! Perfect with jicama sticks, guacamole and tons of hot sauce!
Happy Monday! Hope you guys had a lovely Valentine's Day, filled with lots of love, or at least lots of chocolate and wine ;) I already mentioned I'm not one for Valentine's Day, but I think I jinxed myself by saying that! Woke up freezing cold in bed, only to find out our HVAC was out and we can't get it fixed for a couple days. Of course, it's dipping into the low 30s, which in South Carolina is equivalent to 15 below. Plus, my husband had to go out of town for work, so no snuggling for me. But luckily, I had these cozy quesadillas to keep me warm, or at least, not freeze to death.
Sweet Potato, Kale & Brie Quesadilla
2 medium sweet potatoes
1 tablespoon olive oil
1/2 onion, chopped
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 bunch kale, chopped
6 ounces brie, cut into 6 thin slices
6 100% whole wheat tortillas
Hot sauce, salsa and sour cream, optional for serving
Wash sweet potatoes and pat dry with a paper towel. Poke all over with the tines of a fork. Wrap with a paper towel and microwave for 5-7 minutes until tender (press with an oven mitted hand to check it out). Carefully unwrap, cut into the center with a knife and set aside to cool a bit.
While potatoes are microwaving, steam kale for 5 minutes until wilted and tender.
After sweet potato is cool enough to handle, using a spoon, scoop sweet potato flesh out into a small bowl and set aside until ready to use. Heat olive oil in a medium skillet on medium-high heat. Add onion and garlic, season with salt and pepper and saute until translucent, about 3 minutes. Add chili powder and oregano and saute until fragrant, about 1 minute. Add sweet potato flesh and mash together. Season with salt and pepper to taste.
Spray a large nonstick skillet with olive oil. Place on medium-high heat. Add tortilla. On one side of the tortilla, add a slice of brie. Top with a small handful of steamed kale. On the other side, spread 1/6th of the sweet potato mixture. Flip the sweet potato side over the kale and brie side, pressing down with a spatula to flatten. Cook until cheese is melted and tortilla is crisp, about 4 minutes total.
Remove from skillet, cut into 3 wedges and serve with hot sauce, salsa and sour cream (or yogurt) if desired. Repeat to make remaining quesadillas. Serve immediately.