sweet potato and feta quesadilla recipe by a food blogger from Northern ireland
| | | |

Sweet Potato and Feta Quesadilla

sweet potato and feta quesadilla recipe by a food blogger from Northern ireland

This recipe for sweet potato and feta quesadilla is a wonderful example of how different ingredients can combine to create a flavoursome dish. The sweet potatoes provide a natural sweetness, while the feta cheese offers a salty and tangy flavour. The smoked paprika adds depth to the dish and the green chillies provide a subtle spice that balances out the sweetness of the sweet potato.

To complete the meal, serving it with guacamole, sour cream, and salsa is the perfect touch. The creaminess of the guacamole and sour cream provides a lovely contrast to the crispy quesadilla, while the salsa adds a fresh and tangy flavour that enhances the other flavours. The combination of the different ingredients makes this dish a well-balanced meal that is both satisfying and filling.

Jump to Recipe

Ingredients

4 medium sized sweet potatoes, peeled

1 tbsp olive oil

1 tbsp cumin seeds

2 green chillies, finely chopped, you can keep the seeds in if you like spicy food

1 tbsp tsp smoked paprika

10 cherry tomatoes, chopped into quarters

100g feta cheese

small bunch coriander, leaves and stalks chopped

4 tortilla wraps

to serve

sour cream

guacamole

salsa

Instructions

  1. Chop the sweet potato into small chunks and add to a salted pot of water. Bring the pot to the boil and cook the sweet potato until tender. 
  1. Drain and then mash the sweet potato and set aside. 
  1. Add the olive oil, cumin seeds and chopped green chilli to a medium-sized frying pan. Heat for 2-3 minutes until the chilli softens and the cumin seeds are toasted. 
  1. Add the sweet potato, chopped cherry tomatoes, and smoked paprika to the pan. Cook for a further few minutes until the tomatoes soften. 
  1. Mix through the feta and coriander and cook for another 2-3 minutes. 
  1. Spread the sweet potato and feta mixture over half of each tortilla wrap and fold over the other side.
  1. Cook each side under a hot grill or on a hot griddle pan until each side is golden in colour. 
  1. Cut each tortilla in half and serve with guacamole, salsa, and sour cream.
Jump to Recipe
sweet potato and feta quesadilla recipe by a food blogger from Northern ireland

Substitutions

Here are a few possible substitutions to accommodate dietary requirements or ingredient availability:

  • Instead of sweet potatoes, you could use butternut squash, pumpkin, or carrots.
  • If you don’t have cumin seeds, you could use ground cumin instead.
  • If you don’t have green chillies, you could use red chillies, jalapenos, or chilli flakes.
  • Instead of smoked paprika, you could use regular paprika or a mix of paprika and chipotle powder for a smoky flavour.
  • Instead of cherry tomatoes, you could use regular tomatoes, diced bell peppers, or canned tomatoes.
  • If you don’t have feta cheese, you could use goat cheese, ricotta cheese, or grated cheddar cheese.
  • If you want to make this recipe vegan, you could use a vegan cheese substitute or omit the feta cheese altogether.
  • Instead of coriander, you could use parsley, basil, or chives.
  • For the tortilla wraps, you could use whole wheat tortillas, or gluten free tortillas.
  • For the toppings, you could use any combination of sour cream, guacamole, salsa, or hot sauce that you like.
sweet potato and feta quesadilla recipe by a food blogger from Northern ireland

Ways to serve

There are many ways to serve sweet potato and feta quesadillas. Here are a few suggestions:

  1. As a main course: The quesadillas can be served as a main course, accompanied by a side salad or a bowl of soup for a complete meal.
  2. As a starter or party food: The quesadillas can be cut into smaller wedges and served at a party or gathering. They can be served with a selection of dips such as salsa, guacamole, or sour cream.
  3. With a side of rice: You can serve the quesadillas with a side of Mexican spicy rice or quinoa to make the meal more filling and nutritious.
  4. With a side of roasted vegetables: Roasted vegetables such as broccoli or sweet potatoes can be served as a side dish to the quesadillas for a well-rounded meal.
  5. Topped with fresh herbs: You can garnish the quesadillas with fresh herbs such as coriander, parsley, or basil for an extra burst of flavour.
  6. With a side of beans: A side of black beans or kidney beans can be served with the quesadillas for a protein-packed meal.

Storage, reheating and leftovers

These sweet potato and feta quesadillas can be stored in the fridge for up to 3-4 days. To store them, wrap them in plastic wrap or aluminum foil and place them in an airtight container in the fridge.

To reheat the quesadillas, there are a few options:

  1. Oven: Preheat the oven to 180°C. Place the quesadillas on a baking sheet and bake for 10-15 minutes or until heated through.
  2. Microwave: Place the quesadillas on a microwave-safe plate and microwave on high for 1-2 minutes or until heated through.
  3. On the hob: Heat a non-stick pan over medium heat. Place the quesadilla in the pan and cook for 1-2 minutes on each side or until heated through.

Make sure to reheat the quesadillas until they are hot all the way through before eating. If you want to keep the tortillas crispy, it’s best to reheat them in the oven or on the hob instead of the microwave.

Let me know your thoughts in the comments below! I’d also love to interact with you on instagram, connect with me here.

Enjoy! 🙂

Sweet Potato and Feta Quesadilla

This recipe for sweet potato and feta quesadilla is a wonderful example of how different ingredients can combine to create a flavoursome dish. The sweet potatoes provide a natural sweetness, while the feta cheese offers a salty and tangy flavour. The smoked paprika adds depth to the dish and the green chillies provide a subtle spice that balances out the sweetness of the sweet potato.
Course lunch, Main Course
Cuisine Mexican
Keyword Quick & Easy, Quick Meal, Spicy, sweet potato, Vegetable, Warm, wraps
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 408kcal
Author Karolyn

Ingredients

  • 4 medium sized sweet potatoes peeled
  • 1 tbsp olive oil
  • 1 tbsp cumin seeds
  • 2 green chillies finely chopped
  • 1 tbsp smoked paprika
  • 10 cherry tomatoes chopped into quarters
  • 100 g feta cheese crumbled
  • small bunch coriander chopped
  • 4 tortilla wraps

to serve

  • sour cream
  • guacamole
  • salsa

Instructions

  • Chop the sweet potato into small chunks and add to a salted pot of water. Bring the pot to the boil and cook the sweet potato until tender. (around 15-20mins)
  • Drain and then mash the sweet potato and set aside. 
  • Add the olive oil, cumin seeds and chopped green chilli to a medium-sized frying pan. Heat for 2-3 minutes until the chilli softens and the cumin seeds are toasted. 
  • Add the sweet potato, chopped cherry tomatoes, and smoked paprika to the pan. Cook for a further few minutes until the tomatoes soften. 
  • Mix through the feta and coriander and cook for another 2-3 minutes. 
  • Spread the sweet potato and feta mixture over half of each tortilla wrap and fold over the other side.
  • Cook each side under a hot grill or on a hot griddle pan until each side is golden in colour. 
  • Cut each tortilla in half and serve with guacamole, salsa, and sour cream.

Nutrition

Calories: 408kcal | Carbohydrates: 66g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 713mg | Potassium: 974mg | Fiber: 10g | Sugar: 13g | Vitamin A: 33.257IU | Vitamin C: 18mg | Calcium: 258mg | Iron: 4mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.