Bacon, Kale & Sweet Potato Quesadilla with Hot Honey Feta
Shopping at People's Food Co-op
Ingredients
For Hot Honey Feta:
3 ounces Hidden Springs Creamery Farmstead Feta
½ cup Gentle Breeze honey
2 tablespoons fermented chili sauce
1 [4-5 ounce] container Greek yogurt
½ teaspoon kosher salt
For Quesadilla:
1 medium sweet potato, diced small
1 tablespoon olive oil
1 teaspoon salt, divided
½ teaspoon pepper, divided
12 ounces uncured bacon, diced
1 medium yellow onion, diced
3 cloves garlic, minced
2 bunches kale, destemmed and roughly chopped
¼ cup water
2 tablespoons apple cider vinegar
3 ounces Hidden Springs Creamery Farmstead Feta, crumbled
1 package Tortilleria Zepeda tortillas
4 eggs
Directions
Preheat the oven to 400 degrees F.
To make the hot honey feta, combine the feta, honey, chili sauce, yogurt and salt in a blender and blend on high until smooth. Transfer the sauce to a bowl and set aside.
On a baking sheet, toss the sweet potato with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Roast for 10 to 15 minutes until cooked through. Set aside but leave the oven on.
In a sauté pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside. Add the onion to the same pan and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Add the chopped kale and the water. Raise the heat to medium-high and cook until the water is gone. Add the apple cider vinegar, stir to combine and turn off the heat. Season the mixture with the remaining salt and pepper and transfer to a large bowl. Add the cooked bacon, 3 ounces of crumbled feta and the roasted sweet potato.
Line a large sheet pan with parchment paper. Lightly oil 8 tortillas on one side and place them oiled side down on the sheet tray. Divide the sweet potato mixture evenly among the tortillas. Bake the quesadillas open-faced for 8 to 10 minutes in the oven until hot.
While the quesadillas are baking, cook the eggs in your preferred manner.
When the quesadillas are finished baking, carefully fold them in half and transfer each one to a plate with an egg. Drizzle the hot honey feta over the top or serve it on the side as a dipping sauce.
Suggestions
John Kessler uses Fizzeology fermented chili sauce, Driftless Provisions uncured bacon and produce from local farms all found at People’s Food Co-op.
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