As we mentioned in an eponymous post in 2012, Sweet Potato Quesadillas are among our favorite dishes -- nutritious, delicious, easy, and cheap -- and something we prepare frequently. This recipe alone has been worth the modest cost of the "Mini Moosewood" we purchased two decades ago.
The point of the book is simplicity, so we have always followed its recommendation to use commercial salsa, though we are careful to choose a really good one.
Last week, noticing that we still had a surfeit of fruit in the house, I decided to improvise a salsa that would use some of the fruit. I finely chopped one each apple, peach, jalapeno; two medium tomatoes, and the remnant of a large onion. These I mixed with just a little white vinegar (not having any apple-cider vinegar on hand). I chilled it we spooned it generously onto the quesadillas, along with some sour cream.
This indeed made one of our favorite dishes even better than usual.
Those following along at home will realize that this is quite a lot of salsa for two quesadillas, even if smothered in salsa. Good observation! We made good use of the rest, though, mixing into one of James' famous day-long chili concoctions. Reduce, Reuse, Recycle!
Lagniappe: But What About the Name?
Over the past few months, we have begun making regular drives through the town of Acushnet, Massachusetts, which is between Bridgewater and Fairhaven. A few weeks ago we were surprised to see this usually quiet town buzzing with activity as it celebrated its annual Apple Peach Festival..We later learned that this is a major point of pride in the town, so this dish is named in its honor. We assume that the festival will afford us an opportunity to enter -- and perhaps win -- an apple-peach recipe contest at some future date.