Sweet Potato and Spinach Quesadillas

Ingredients

• 4 ounces baby spinach 
• 0.3 teaspoon pepper black freshly ground
• 4  peppercorns black
• 8 6-inch flour tortillas ()
• 0.3 teaspoon kosher salt 
• 4 teaspoons olive oil 
• 1 cup part-skim mozzarella shredded
• 1 large onion red sliced
• 1 cup red-wine vinegar 
• 0.5 cup sugar 
• 2 medium sweet potatoes (1 pound total)

Equipment

• bowl
• frying pan
• sauce pan
• knife
• microwave

Directions

1. Microwave potatoes on high until tender (about 15 minutes).
2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar.
3. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes.
4. Drain onion slices and transfer to a plate to cool.
5. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.
6. Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side).
7. Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas.
8. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.