Wednesday, March 16, 2016
Fried Sweet Potato, Chili, and Cream Cheese Melt
It has actually been over two weeks since I made this dish, a variation on a favorite potato cheese melt from the Well-Filled Tortilla. Generally busy-ness, as well a trip to Nicaragua prevented me from posting earlier. A quick and easy dish I started by peeling and dicing a large sweet potato and used my indispensable cast-iron skillet to fry them. The recipe called for frying in peanut oil, but I used chipotle-infused olive oil instead. I heated the potatoes until they were soft, then I chopped and added a jalapeño pepper. Four ounces of cream cheese was dolloped on top and melted. We filled two warm tortilla shells with the potato/cream cheese mix and topped them with salsa and cilantro leaves.