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East/West Quesadilla


1 large sweet potato, peeled

4 russet potatoes, washed

4 ounces butter

1 cup cream cheese

1½ teaspoons salt

1½ teaspoons curry powder

1½ teaspoons ground cumin

1½ teaspoons ground coriander

1 teaspoon black pepper

8 sprigs parsley, chopped

½ bunch cilantro, chopped

½ red bell pepper, diced

5 cups spinach

5 cups Monterey Jack cheese

1¼ cup mole sauce*

2½ cups salsa*

*Editor’s Note: The Laughing Seed makes its own mole and salsa, but your favorite brands without high-fructose corn syrup free is fine as a substitute.


  1. In large pot over medium-high heat boil potatoes until fork tender.
  2. Drain potatoes and mix with butter, cream cheese, salt, curry powder, cumin, coriander, pepper, parsley, cilantro, and bell pepper.
  3. Preheat oven to 400 degrees.
  4. Place 10 10-inch whole wheat tortilla on non-stick sheet pan and fill one side of each 6 ounces of hot filling, ½ cup spinach, ¼ cup of Monterey Jack, 2 tablespoons of mole sauce.
  5. Top each with ¼ cup salsa and ¼ cup cheese and bake for 12 minutes.
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