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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Sweet Potato Harvest Quesadillas with Cranberry Salsa

    1 Tbsp extra virgin olive oil
    1 yellow onion, diced
    2 cloves garlic, minced
    1 red bell pepper, seeded, stemmed and julienne cut
    3 Roma tomatoes, seeded and chopped
    1/2 cup frozen sweet corn kernels, thawed
    1 tsp ground cumin
    1 tsp chili powder
    1/2 tsp salt
    1 (15 oz) can Cut Yams, drained and mashed
    4 (9-inch) flour tortillas
    1 1/2 cups smoked mozzarella cheese, grated
    For Salsa:
    1 cup canned whole cranberry sauce
    1 Tbsp sugar
    2 Tbsp orange juice
    1/3 cup chopped red onion
    1 cup grated carrots
    1/2 cup chopped fresh cilantro
    1/2 cup chopped toasted pecans
    1/2 tsp salt

    Heat olive oil in large skillet; add onions, garlic and bell pepper, cook and stir for 3 minutes. Add tomatoes, corn, cumin, chili powder and salt, cook and stir for 2 more minutes. Stir in mashed yams. Place a nonstick griddle over medium-high heat and add one tortilla, sprinkle tortilla with half of the grated cheese. Then spoon half of the vegetable mixture on top; cover with another tortilla, pressing down lightly with wide spatula. Cook for one minute, flip and continue cooking on other side until browned and bubbly. Repeat process with remaining tortillas; cut into wedges and serve with cranberry salsa (below) for dipping. Meanwhile combine salsa ingredients together in non-reactive bowl, toss to combine ingredients. Cover with plastic wrap and refrigerate until ready to serve.

    Number of Servings: 12 wedges

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