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  • 1 tsp. olive oil
  • 6-7 to matillos
  • 1 shallot or ¼ cup chopped onion
  • ½ jalapeño
  • 1 clove of garlic
  • ¼ cup blanched slivered almonds
  • 3 Tbs. cilantro
  • 1 tsp. salt
  • ½ cup water
  • 2 tsps. chicken-flavored seasoning I like Bill’s Chickenish Flavoring.


  1. Peel the papery layer from the tomatillos and rinse the tomatillos. Cut them into large wedges or circles. Cut the shallot, jalapeños and garlic into large chunks (everything will be blended, so you don’t have to chop anything into fine pieces). Heat a medium, non-stick or cast iron skillet over medium-high heat. Add the olive oil and then all of the chopped veggies. Stir and then lower the heat to medium. Stir occasionally. 

  2. When the veggies start to look ‘roasted’, add the almonds and cook for another two minutes. 

  3. Put the water, salt and chicken-flavored seasoning into a high powered blender (I have a BlendTec) and then add the ‘roasted’ veggies. Blend everything until it’s semi-smooth. Taste and add more salt, if needed.

  4. To assemble the ‘quesadillas’: Heat a lightly greased skillet or griddle to medium and lay your favorite brand of whole-wheat tortillas on the griddle and place about ¾ a cup of the sweet potato filling on one side of the tortilla (pretend it’s cheese 😉 ). Fold the tortilla in half and repeat with the other tortillas. Cook for about 2 minutes on each side, and then top with two tablespoons of the tomatillo sauce and serve hot.

Recipe Notes

We prefer whole-wheat tortillas.