Sweet Potato & Pepper Quesadillas Recipe

About this recipe

Sweet Potato & Pepper Quesadillas bring a delightful fusion of Indian flavors to a classic vegetarian dish, perfect for a cozy dinner with your family. These quesadillas are filled with a rich and wholesome mix of soft sweet potatoes, vibrant bell peppers, and aromatic Indian spices, all enveloped in soft tortillas and toasted to perfection. The creamy layer of paneer adds a satisfying richness, while the spices create a warm and fragrant profile. Serve with a side of chutney or yogurt dip for an unforgettable family meal that’s both nutritious and deeply satisfying.

Ingredients

• 100 g Salt
• 1 kg Sweet Potato
• 100G Oleo
• 100 g Jeera
• 100 g Coriander Leaves
• 1 kg Bell Peppers
• 50 g Asafoetida Powder
• 20 g Turmeric Powder
• 100 g Red Chili Powder

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add asafoetida and cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add diced sweet potatoes and bell peppers to the skillet. Season with turmeric powder, red chili powder, and salt. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and the peppers are soft.
3. 3. Stir in the sweet potatoes and chopped coriander leaves, mixing well. Cook for another 2-3 minutes until the paneer is warmed through and the mixture is well combined.
4. 4. Heat a clean skillet over medium heat. Place one tortilla on the skillet, spread a portion of the sweet potato and pepper mixture evenly over half of the tortilla, and fold the tortilla in half.
5. 5. Toast the quesadilla for 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining tortillas and filling.
6. 6. Slice the quesadillas into wedges and serve warm with a side of chutney or yogurt dip.