Kowalski’s Super Bowl Quesadilla Recipe

Photo: Courtesy of Kowalski's

Looking for Super Bowl snacks that don’t come with a side of guilt? These quesadillas, recommended by Rachael Perron, culinary director for Kowalski’s are flavorful without sacrificing health benefits. “Not only are they delicious,” Perron says, “these vegetarian-friendly party snacks are also a good source of fiber, vitamin A, vitamin C, calcium, niacin, vitamin B6, magnesium, zinc, copper and potassium.”

Sweet Potato & Baby Bella Mushroom Quesadillas
Serves 4

1 tablespoon extra virgin olive oil
1 (16 ounce) package fresh-cut sweet potato cubes
1 cup red onion slices
4 baby bella mushrooms, sliced
2 tablespoons snipped fresh cilantro
¼ teaspoon Kowalski’s Coarse Ground Black Pepper
½ cup shredded mozzarella cheese, divided
4 whole wheat tortillas
Tex Mex Cranberry Salsa (recipe below)

In large skillet, heat olive oil over medium heat; sauté sweet potatoes, onions and mushrooms until soft — about 10 minutes. Season sweet potato mixture with cilantro and pepper.

To Serve: Spoon ¾ cup sweet potato mixture and two tablespoons cheese over half of each tortilla; fold tortillas in half. In large skillet, grill tortillas until each side is lightly browned — about two minutes per side. Cut into quarters; serve with Tex Mex Cranberry Salsa.

Tex Mex Cranberry Salsa

1 (16 ounce) can whole cranberry sauce

1 (6 ounce) container fresh raspberries

1/3 cup canned diced jalapenos

1 bunch green onions, sliced

2 tablespoons snipped fresh cilantro

In medium bowl, combine all ingredients; cover and refrigerate for 30 minutes to blend flavors. Makes about three cups.

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