Editor’s Note: Please welcome Renee from Attack of the Hungry Monster to the ES family. Renee is a self-taught home chef who loves coming up with new recipes — and she dreamed up the dish listed above and pictured below, so…yeah, she’s an ES-er.
I am so excited about being here I can hardly contain myself! Endless Simmer is one of my favorite blogs. I mean, come on, chocolate peanut butter bacon strips? There’s no turning back now, people.
But let’s talk about my latest food fixation. The humble sweet potato.
Oh, it doesn’t look like much, but any fitness blog or magazine will tell you it is a nutritional powerhouse (which is like the coolest word ever invented). Nutrition aside, this baby is tasty. It’s sweet and savory at the same time and that is my jam.
I’m also eating a lot of butterscotch chips these days. How good are those? So that led me to the obvious idea of combining the goodness of salty bacon with the richness of goat cheese, plus the sweetness of butterscotch and sweet potatoes (I’m kind of into weird food combinations…can you tell?).
The butterscotch brings out the sugary side of the spuds, and the bacon and goat cheese play up the savory notes (think sweet potato pie with bacon and goat cheese). Basically, this quesadilla will blow your mind and tickle all corners of your taste buds. Wait, do taste buds have corners? I’m pretty sure they are round, so maybe not. Metaphorical corners, then.
Sweet Potato, Butterscotch, Bacon & Goat Cheese Quesadilla
2 tortillas (I used a whole wheat, high-fiber tortilla)
½ of a medium baked sweet potato
2 – 3 tbsp goat cheese crumbles
3 – 4 strips cooked bacon, crumbled
2 tbsp butterscotch chips (don’t be scared)
Butter or oil for cooking
Scoop the flesh out of the sweet potato & smear on one tortilla, layer the other ingredients in there and top with other tortilla.
Cook in lightly buttered or oiled skillet or on griddle pan until golden, flip and repeat with the other side.
Cut and serve. I like to cut mine with a pizza cutter.