Arugula salad on sweet potatoes with green chilies quesadillas

The perfect balance of flavors, fresh plate that combines sweet and spicy with crisp, cool Arugula in a lemon dressing , Serve this with a crisp white wine or Mexican beer for dinner or lunch ! read on my blog soon about the benefits of Arugula!

2 sweet potatoes cut into 1/2-inch

4 Tbs.Olive oil

8 whole wheat flour or corn tortillas

3 cups shredded Monterey jack cheese

1 can roasted green chilies, drained

1/3 cup fresh cilantro leaves

4 oz. baby arugula

Juice of 1/2 lemon

Salt and freshly ground pepper, to taste

2 Garlic cloves mashed (optional)

Preheat an oven to 450°F

Place the sweet potatoes on the baking sheet, drizzle with 2 Tbs. of the olive oil and spread out in a single layer. You can sprinkle them with mashed garlic if you want. Roast, stirring once, until the potatoes are very caramelized and very tender, about 25 minutes. Let cool.

Place 4 tortillas on a work surface. Cover each tortilla with one-fourth of the sweet potatoes, the cheese, green chilies and cilantro. Cover with the remaining 4 tortillas.

In a large fry pan over medium heat, warm 1/2 tsp. of the olive oil. Fry each quesadilla, turning once and adding 1/2 tsp. more olive oil for each, until the cheese is melted and the tortillas are golden brown, about 3 minutes. Transfer the quesadillas to a cutting board and cut into quarters.

NOW the Arugula ;

Put the arugula in a bowl and drizzle with the remaining 2 Tbs. olive oil and the lemon juice. Season with salt and pepper and toss to combine. Serve the quesadillas topped a lot of the arugula.

Serves 4.

Remember try to get organic, fresh....