shrimp and sweet potato quesadillas
PREP TIME 20 mins, COOK TIME 45 mins
2 large sweet potatoes
3 tbsp olive oil
1 garlic clove, crushed
1lb 5oz (600g) large shrimp, cooked and peeled
8 x 12in (30cm) large tortillas
2 cups Monterey Jack or cheddar cheese, grated
salt and freshly ground black pepper
1 tsp smoked paprika or ancho chili powder
1 avocado, halved, pitted, and peeled
1⁄2 cup sour cream
juice of 1 lime
bunch of cilantro, chopped
1 Cook the potatoes in a pan of boiling water, skin-on, for 20 minutes. Drain the potatoes and set them aside to cool. When cool enough to handle, peel, cut into cubes, and set aside.
2 Heat 1 tbsp of the oil in a deep, straight-sided frying pan. Add the garlic, along with the potatoes, and cook over medium heat for 5–10 minutes, or until the potatoes have browned. Add the shrimp and reduce the heat. Stir to incorporate.
3 Lay out 4 tortillas and spread equal portions of the shrimp and potato mixture on them and top with the grated cheese. Sprinkle each tortilla with salt, pepper, and smoked paprika. Top with the remaining tortillas to create 4 “sandwiches” or quesadillas.
4 Heat another tbsp of oil in a large, nonstick, heavy-based pan. Cook the quesadilla for 2–3 minutes on each side, or until browned and the cheese has melted. Add the remaining oil to the pan, as needed, while cooking the remaining quesadillas.
5 In a bowl, mash the avocado with the back of a fork to the desired consistency. Mix together the sour cream, avocado, lime juice, and cilantro. Top the quesadillas with the avocado cream, slice into quarters, and serve hot.