Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden.
I'm working on a Delishytown cookbook, what!? and I recently started working as a professional food photographer. Yay employment.
My other job is garden designer and I love it. I'm helping as many people as I can to plant edibles in their yards. Sustainability is delicious.
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Rainbow Chard & Sweet Potato Quesadillas with Guacamole
After I made the potato quesadillas yesterday, I got to thinking, what would this taste like with sweet potatoes? And maybe a little cinnamon and ancho chili powder? Answer = nom nom nom, deliciously amazing and fantastic. These reminded me of empanadas, but much easier to make. My husband said if I had a restaurant I would sell thousands of these. :)
In a small roasting pan, 1 cubed sweet potato, ½ chopped onion, drizzle of olive oil, salt & pepper, sprinkle each of cinnamon, ancho chili powder, smoked paprika, & garlic powder. Roast at 350 for 10 minutes, then cover with foil and roast another 10 to 15 until they are cooked and soft.
Grate cheese, I used Queso Fresco and cheddar.
Wash and chop chard, including stems. I used rainbow chard from our front yard garden. Saute in a skillet with olive oil until wilted.
For the guacamole: Peel and smash avocado with minced garlic, salt and pepper, the juice of ½ lemon, red pepper flakes, chopped cilantro, and diced tomatoes.
Layer the cheese, sweet potato concoction, cooked chard and more cheese to seal the quesadilla inside corn or flour tortillas. Heat on both sides until melty and delicious.
Serve with guacamole and chips. Yum!! Try it!
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