Pork and Sweet Potato Quesadillas
El Charro Mexican Restaurant
Ground pork makes a quick and cost-effective base for these quesadillas, especially when combined with sweet potatoes. El Charro Mexican Restaurant in North Carolina spices up the filling with ancho chile powder and layers in shredded Jack and cheddar cheese. Two quesadillas can serve as a hearty main dish, but one is plenty when rounded out with sides.
1 med. sweet potato, scrubbed but not peeled
3 tbps. unsalted butter, divided
½ lb. ground pork
1½ tsp. ancho chile powder
½ teaspoon kosher salt
2 cloves garlic, minced
1 bunch scallions, chopped
½ cup chopped fresh cilantro
4 burrito-size flour tortillas
2 cups shredded Mexican cheese blend or 1 cup each shredded Monterey Jack and cheddar cheese
Sliced pickled jalapenos and sour cream, optional
- Pierce sweet potato a few times with fork; microwave until soft, 7 to 10 minutes. Cool slightly, remove skin and mash flesh with a fork. Set aside.
- In large nonstick skillet over medium-high heat, melt 1 tablespoon butter. Add pork, chile powder and salt. Cook pork about 3 minutes until browned, breaking up meat as it cooks.
- Add garlic, sweet potato and scallions to pork and cook, stirring, 2 more minutes. Stir in cilantro; taste and add salt if necessary. Transfer mixture to a bowl and set aside.
- Preheat oven to 200 F. Wipe out skillet and add 1/2 tablespoon butter; melt over medium-high heat, swirling to coat the pan.
- Lay one tortilla in skillet. Spread one-quarter of pork mixture on one half of tortilla. Sprinkle 1/2 cup cheese over pork. Fold plain half of tortilla over filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer quesadilla to a baking sheet and place in the oven to keep warm.
- Repeat procedure to make three more quesadillas.
- To serve, cut each quesadilla into wedges and garnish with pickled jalapenos and sour
Photo courtesy of North Carolina Sweet Potato Commission