Food Network Magazine - (03)March 2020

Smart Snacks

Sesame Baked Sweet Potato Chips

Slice 1 small sweet potato into very thin rounds

(preferably on a mandoline). Coat 2 baking sheets

with cooking spray, then divide the sweet potato slices

between the pans in a single layer. Coat with cooking

spray and sprinkle with sesame seeds. Bake at 350 ̊

until crisp and dry, 15 to 25 minutes. Season with salt.

Butternut Squash Quesadillas

Toss 2 cups diced butternut squash and 1 sliced

small red onion with 2 teaspoons olive oil on a

baking sheet; season with salt and pepper. Roast

at 425 ̊ until browned, 30 minutes. Divide between

2 whole-wheat tortillas; mash with a fork. Top each

with ⅓ cup shredded extra-sharp cheddar and

another tortilla. Cook each quesadilla in an oiled

skillet over medium-high heat, flipping once, until

crisp and brown, 2 to 3 minutes.

Baby Bell Peppers with Black Bean Dip

Pulse one 15-ounce can black beans (drained and

rinsed), 2 tablespoons lime juice, 1 teaspoon each

chipotle hot sauce and honey and ¼ teaspoon

kosher salt in a food processor until chunky. Stir in

¼ cup each chopped cilantro and finely chopped

red onion, 1 finely chopped plum tomato and 1 finely

chopped jalapeño; season with salt and pepper.

Halve and seed 14 to 16 baby bell peppers and fill

with the dip. Top with crumbled cotija cheese.

FOOD NETWORK MAGAZINE ●MARCH 2020

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