Shrimp and Sweet Potato Quesadillas

These Mexican-inspired quesadillas offer a delightful contrast of flavors. The natural sweetness of the potato pairs unexpectedly well with the savory shrimp and smoky paprika, all held together by melting Monterey Jack cheese.

Shrimp and Sweet Potato Quesadillas

These Mexican-inspired quesadillas offer a delightful contrast of flavors. The natural sweetness of the potato pairs unexpectedly well with the savory shrimp and smoky paprika, all held together by melting Monterey Jack cheese.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Filling: 2 large sweet potatoes 1 lb 5oz cooked shrimp, 1 garlic clove
• Base: 8 large tortillas 2 cups Monterey Jack cheese, 1 tsp smoked paprika
• Topping: 1 avocado 1/2 cup sour cream, juice of 1 lime, cilantro

Equipment

• Frying pan
• Pot (for boiling)
• Masher

Method

 

Instructions

1. Boil sweet potatoes until tender (20 mins); peel and cube. Sauté with garlic until lightly browned.
2. Add shrimp to the pan just to warm through.
3. Lay out 4 tortillas. Top with potato-shrimp mix, cheese, and a dusting of smoked paprika. Cover with remaining tortillas.
4. Fry in a little oil for 2-3 mins per side until golden and cheese melts.
5. Mash avocado with sour cream and lime. Serve wedges with this cooling dip.

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