Sweet Potato Pancake Quesadillas

Name: Sweet Potato Pancake Quesadillas (Elevated)
Total time: 1 h
Yield: 4
Cuisine: French-Mexican Fusion
Ingredients: 1 cup Spelt Flour; 1 tsp Baking Powder; 1/4 tsp Smoked Paprika; 1/4 tsp Sea Salt; 1 cup Roasted Sweet Potato Puree; 3/4 cup Coconut Milk-full fat; 1 Egg Yolk; 2 tbsp Brown Butter; 1 cup Duck Confit-shredded; 1 cup Oaxaca Cheese-shredded; 1/4 cup Pickled Red Onions; 1/2 cup Mexican Crema; 1 Chipotle Pepper in Adobo Sauce-minced; 1 tsp Lime Juice

⏱1h

👥4

🔥700 cal

Hard

🍽️French-Mexican Fusion

A sophisticated take on the dish, featuring rich duck confit, Oaxaca cheese, and a smoky chipotle crema.

1 cup Spelt Flour

1 tsp Baking Powder

1/4 tsp Smoked Paprika

1/4 tsp Sea Salt

1 cup Roasted Sweet Potato Puree

See all 14 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥700 cal

Hard

🍽️French-Mexican Fusion

A sophisticated take on the dish, featuring rich duck confit, Oaxaca cheese, and a smoky chipotle crema.

#Brunch #Dinner #Gourmet #Sophisticated

Instructions

In a large bowl, whisk together the Pancake Batter ingredients until just combined. Do not overmix.
Heat a lightly oiled griddle or cast iron pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and slightly crispy.
Combine the Chipotle Crema ingredients in a small bowl and blend until smooth.
Sprinkle 1/4 cup of the Filling ingredients onto one half of each pancake.
Fold the pancake in half to create a quesadilla.
Cook for another 2-3 minutes per side, or until the cheese is melted and the quesadilla is heated through and slightly browned.
Serve immediately with the Chipotle Crema.

Ingredients

1 cup 240 mL Spelt Flour
1 tsp 5 mL Baking Powder
1/4 tsp 1.25 mL Smoked Paprika
1/4 tsp 1.25 mL Sea Salt
1 cup 240 mL Roasted Sweet Potato Puree
3/4 cup 180 mL Coconut Milk-full fat
1 1 Egg Yolk
2 tbsp 30 mL Brown Butter
1 cup 240 mL Duck Confit-shredded
1 cup 240 mL Oaxaca Cheese-shredded
1/4 cup 60 mL Pickled Red Onions
1/2 cup 120 mL Mexican Crema
1 1 Chipotle Pepper in Adobo Sauce-minced
1 tsp 5 mL Lime Juice

Equipment

Large Bowl
Whisk
Griddle or Cast Iron Pan
Spatula
Small Bowl
Blender or Immersion Blender

Instructions

In a large bowl, whisk together the Pancake Batter ingredients until just combined. Do not overmix.
Heat a lightly oiled griddle or cast iron pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and slightly crispy.
Combine the Chipotle Crema ingredients in a small bowl and blend until smooth.
Sprinkle 1/4 cup of the Filling ingredients onto one half of each pancake.
Fold the pancake in half to create a quesadilla.
Cook for another 2-3 minutes per side, or until the cheese is melted and the quesadilla is heated through and slightly browned.
Serve immediately with the Chipotle Crema.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Sweet Potato Pancake Quesadillas

Sweet Potato Pancake Quesadillas

Ratings & Reviews

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