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    You are in: Home / Recipes / Caribbean Quesadillas Recipe
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    Caribbean Quesadillas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    AmyZoe's Note:

    Flori says she sometimes serves this in taco shells with lettuce and tomato. I added a can of tomatoes and jalapeno peppers to the mixture for spice. This is a great vegetarian option. Recipe courtesy of Taste of Home 2009 Annual Recipes and Flori Christensen of Bloomington, Indiana.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the sweet potato in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender and set aside.
    2. 2
      Meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. Stir in beans and broth.
    3. 3
      Bring to a boil. Reduce the heat, simmer uncovered, for 3 minutes or until thickened.
    4. 4
      Mash beans slightly with a fork and stir in the sweet potato. Cook until heated through.
    5. 5
      Layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies.
    6. 6
      Top each with another tortilla.
    7. 7
      Cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned.
    8. 8
      Cut into wedges, serve with sour cream and salsa if desired.

    Ratings & Reviews:

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    Nutritional Facts for Caribbean Quesadillas

    Serving Size: 1 (272 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 478.9
     
    Calories from Fat 139
    29%
    Total Fat 15.4 g
    23%
    Saturated Fat 6.9 g
    34%
    Cholesterol 25.1 mg
    8%
    Sodium 610.4 mg
    25%
    Total Carbohydrate 63.4 g
    21%
    Dietary Fiber 12.0 g
    48%
    Sugars 4.0 g
    16%
    Protein 22.3 g
    44%

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