Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

Let’s talk about leftovers. They just never seem to go away. Thanks to a nifty turkey curry, all of our turkey is gone, but we still have a ton of other things left. Our sweet potatoes seem to be multiplying in the fridge. We made a great horseradish sweet potato dish for Thanksgiving. The horseradish gave the potatoes a little bite that went perfectly with the blue cheese and balsamic onions. Any sweet potatoes will work though. Overall the combination of flavors were perfect. Tortillas are a really great tool for transforming leftovers. Using the sweet potatoes in a quesadilla not only was a great way to use up your leftovers, but it makes for a quick lunch or an easy appetizer to share.

Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

Sweet Potato & Blue Cheese Quesadillas with Balsamic Onions

  • 1/4 onion, finely sliced
  • balsamic vinegar
  • 1/4 cup leftover mashed sweet potatoes
  • 2 Tablespoons crumbled blue cheese
  • 2 Tablespoons chopped walnuts, lightly toasted
  • 2 tortillas (I used corn)
  • Leftover cranberry sauce, for serving
  1. Take the finely sliced onion and place in a shallow bowl. Pour in enough balsamic vinegar to cover the onions and allow to sit for at least 15 minutes. (Save the vinegar for another use, like vinaigrette or marinade.)
  2. Heat tortillas in a pan over medium-high heat.
  3. Reheat sweet potatoes and spread over one of the heated tortillas. Top with blue cheese, walnuts and onions.
  4. Place other tortilla on top and slice into quarters (pizza cutters are great for this).
  5. Serve with cranberry sauce for dipping.

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