There is an awesome place in New Orleans called Juan’s Flying Burrito on Magazine Street. Now this place is not authentic, it’s not quite what you picture when you think Mexican Food but it is great none the less. It’s unique, quirky and delicious, everything you expect from New Orleans food.
They have this awesome item called the Sweet and Green Quesadilla and it’s quite tasty. From that I found the inspiration to this concoction.
- Monterrey Jack cheese with jalapenos
- Sweet potatoes
- Sweet mini peppers
- Boneless skinless chicken breasts
- 1 tsp cumin
- salt and pepper to taste
- olive oil
Cooking: Heat oven to 375F. Slice sweet potatoes into little 1/8 in discs. Place sweet potatoes on cookie sheet lined with foil and drizzle olive oil and season with salt and pepper. Do the same to the peppers. Bake (roast) for 20-25 mins until golden brown and peppers have deflated. Once peppers have cooled to the point that you can handle them peel off the skin and set aside.
Cut chicken breast into strips. Season with garlic salt, pepper and cumin. Heat 1 tbsp of olive oil in a sauce pan and cook until golden brown on both sides. Set aside. (If you cook these early just tent them with foil paper. Don’t fully cover them because you don’t want to keep steaming the chicken).
Once your peppers and sweet potatoes are done the brick of cheese length wise to your desired thickness. Now ingredients ASSEMBLE! Heat one side of the tortilla. Flip it then place your ingredients starting with the cheese. Once all ingredients in, fold and place a weight on there. I have a glass bacon weight (see photo) but you can use a skillet. Brown both sides of the tortilla and melt the cheese. Serve with rice, roasted veggies, with salsa, guac…the possibilities are endless.