Quesadilla is a Mexican dish dating back to the 16th century. Traditional quesadillas were made with a corn tortilla that was heated on a pan and filled with cheese and various other fillings (meat, vegetables) and then folded to be eaten with the hands.
I’m presenting you a slightly different quesadilla recipe, which goes great with sauce made from avocado and milk kefir.
If you’re going to try this recipe let me know how do you like it!
Ingredients and preparation steps
For quesadillas
- 6 gluten-free tortillas
- 1 small or half medium-sized sweet potato
- 2 handfuls of finely chopped walnuts
- 1 pinch of ground nutmeg
- ½ finely chopped purple onion
- 100 Feta cheese
- 1 teaspoon of olive oil
First bake sweet potatoes. Peel potatoes and bake in a preheated 200 °C oven.
Mash chilled sweet potatoes and add them nutmeg and walnuts.
Heat a wide pan, lightly grease it with olive oil and place the tortilla in the oven. As soon as the tortilla is heated, spread the sweet potato mixture over half of the tortilla, then add the onion and feta cheese. Then, with a spatula, fold the empty part of the tortilla over the other full one (in the shape of a crescent).
Bake well on both sides, remove from the pan and slice.
Ingredients for the sauce
- 200 ml of homemade milk kefir
- 1 avocado
- 1 tablespoon of fresh lime or lemon juice
- 1 tablespoon of olive oil
- a pinch of salt
While the sweet potatoes are baking make the sauce.
Blend the sauce ingredients into a creamy mixture, try a little and add more salt if necessary.
Serve warm quesadillas with kefir sauce.
