Instructions: Heat oil in a large skillet over medium heat. Add green and red peppers, onions, jalapeno, garlic, oregano and chili powder; saute 2 to 3 minutes or until onions are translucent. Place yams in a large mixing bowl and stir in pepper mixture. Add cilantro and salt; mix well.

Place 1/2 cup yam mixture in center of 1 flour tortilla and spread evenly to within 1/2 inch of the edge of the tortilla. Sprinkle with 3 tablespoons shredded cheese. Place another tortilla over filling to form a

"sandwich." Repeat with remaining tortillas and filling.

Line a baking pan with parchment paper or spray with nonstick cooking spray.

Place tortillas on pan so that edges do not touch. Bake 5 to 8 minutes, or just until cheese melts. Remove from pan with a spatula and cut each quesadilla into wedges like pizza. Serve immediately.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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