Ingredients
Serves: 4
8 corn tortillas
2 sweet potatoes, boiled and sliced.
2 cups chiffonade baby spinach
4 spring onions (1 small, white onion-chopped), only the white part, sliced thinly
½ teaspoon cumin
½ teaspoon Mexican chili powder
¼ teaspoon kosher salt
2 tablespoons+2 teaspoons Mexican crema (2 teaspoons/quesadilla)
1 tablespoon+1 teaspoon Cotija (4 teaspoons)
2 cups grated mozzarella (1/4 cup/quesadilla)
Preparation
