The last few days have been crazy. A whirlwind of different emotions. Trying to figure out life. Trying to have as much control as possible while also trying to let go as much as possible. I’ve tried to see if someone I love VERY much and want to spend time with, still would like to spend time with me. I have prayed and sought wisdom about staying in Mexico past December. I have tried to develop better disciplines in my physical and spiritual life. I am trying to live daily the best I can while still somewhat preparing for the future. IN ALL of this, I have sought a better relationship with God. Not just God the Father, but also God the Son and God the Holy Spirit. I desire Him to be like a cancer in my life. Infecting me to the point that I cannot do anything but display side-effects because of Him. I do not want to be in any ‘Christian mold’; I want to be in the mold of Christ. Truthful, raw, loving, merciful, hard, non-fearing, and with the best in mind. A man that is strong enough to die with a smile or to live with a smile. To never give up.
Sweet Potato Quesadilla with Mango Salsa and Lime & Cilantro Crema
2 Flour Tortillas
1 1/2 cups Monterey Jack Cheese
1 Sweet Potato
1/3 cup Mexican Crema
1/3 cup Mango (skin removed, chopped)
1 Roma Tomato (seeds removed, chopped)
1 1/2 Tbsp Red Onion (chopped)
pinch of salt
Peel sweet potato and chop into small, even pieces. Add to a saute pan with a little oil and sprinkle with salt. Saute, stirring occasionally until the pieces are soft. Set aside. In a bowl, toss together chopped onion, tomato and mango with juice of 1/2 lime. Set aside. Chop cilantro leaves and combine with crema and juice from remaining lime in a bowl (you can add zest as well for more lime flavor). Heat up a griddle or large pan with some cooking oil thinly coating the bottom. Add a tortilla to the pan. Sprinkle with 1 cup of cheese, layer in the sweet potato and cover with remaining cheese. Cover with other tortilla. Cook for a few minutes until the bottom tortilla becomes brown and crispy. Flip and cook the other side of the quesadilla. Once both sides are brown and cheese is melted, remove from pan. Cut into triangle. Serve drizzled with the cilantro lime crema and topped with salsa.