Food That Goes Outside -Part 2

Here is another great "off the beaten path" snack to bring on an outdoor adventure! (See Al Fresco post from August 2)

Sweet Potato Quesadillas 1 1/2 cups finely chopped onion 2 garlic cloves, minced or pressed 3 Tbsp vegetable oil 4 cups cooked sweet potato (great if you have leftovers!)

1/2 tsp dried oregano 1 tsp chili powder 2 tsp ground cumin generous pinch of cayenne salt and ground black pepper to taste 1 cup grated sharp cheddar or monteray jack cheese

8 flour tortillas (8- to 10-inch) Optional:

tomato salsa sour cream Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the sweet potatoes, oregano, chili powder, cumin, and cayenne and cook, covered, about 5 minutes, stirring frequently to prevent sticking. Add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling and 2 tablespoons of the cheese on one half of each tortilla. Fold in half, and heat in skillet on each side until lightly browned. Serve with salsa and sour cream.