Cuisine from the Caribbean is fun and easy to make. Caribbean food is usually enhanced by spices that we normally associate with baking: nutmeg, cinnamon, clove, ginger, allspice and thyme. Probably the most common recipe that Westerners enjoy is Jamaican Jerk Chicken. I have prepared this and my kids do not like the spicy chiles which are essential to good jerk chicken. I have adapted a yummy recipe for Caribbean Quesadillas which has become a family favorite. The secret is the pumpkin pie spice. My eleven year old son can't believe that there isn't meat in these! Of course, to satisfy a carnivore (aka teenage child), you can always add chicken.
Caribbean Quesadillas
2 sweet potatoes, peeled and cubed
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon pumpkin pie spice
2 teaspoons oil
2 cans (15 oz) black beans, drained
½ cup chicken broth
12 flour tortillas (I like the Gordita-thick style)
1 ½ cups Monterey Jack cheese
1 can green chiles (4 or 7 oz depending on how spicy you prefer)
sour cream, salsa, pico de gallo, lime, guacamole and/or whatever you like with quesadillas
- Place your sweet potatoes in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender.
- In large skillet, saute onion, garlic and pumpkin pie spice in oil until the onion is tender. Stir in the broth, black beans and green chiles. Bring to a boil. Reduce heat and simmer uncovered for 3 minutes or until thickened. Stir in sweet potatoes. The ingredients will mash together slightly, and that's fine.
- Cook until heated through. Spoon mixture onto one side of tortilla and top with ¼ cup of cheese. Top with remaining tortilla. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges and serve with sour cream and other toppings.
