Sweet Potato Harvest Quesadillas with Cranberry Salsa

[rtebalt]

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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