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Pork-Sweetpotato Quesadillas

Created Exclusively for NC SweetPotato Commission by El Charro Mexican Restaurant - Benson, NC
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Ingredients

For the filling:

  • 1 medium sweetpotato, scrubbed but not peeled
  • 3 tablespoons unsalted butter, divided use
  • 1/2 pound ground pork
  • 1 1/2 teaspoons ancho chile powder
  • ½ teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 bunch scallions, chopped
  • 1/2 cup chopped fresh cilantro

For the quesadillas:

  • 4 burrito-size flour tortillas
  • 2 cups shredded Mexican cheese blend, or 1 cup each shredded cheddar and jack cheese

Optional garnish:

  • Sliced pickled jalapenos and sour cream, for serving (optional)

Instructions

  • Pierce the sweetpotato a few times with a fork and microwave until soft, 7 to 10 minutes.
  • Cool slightly, remove the skin and mash the flesh with a fork.
  • Set aside
  • Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and kosher salt. Cook pork, breaking up the meat, until browned, about 3 minutes.
  • Add garlic, sweetpotato and scallions to the pan with the ground pork and cook, stirring, 2 more minutes, add the cilantro; taste and add salt if necessary.
  • Transfer the mixture to a bowl and set aside.
  • Preheat the oven to 200 degrees.
  • Wipe out the skillet.
  • Add 1/2 tablespoon of butter to to the skillet, melt over medium-high heat and swirl to coat the pan.
  • Lay a tortilla in the skillet.
  • Spread one-quarter of the pork mixture on one half of the tortilla.
  • Sprinkle 1/2 cup cheese over the pork.
  • Fold the plain half of the tortilla over the 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 3 more quesadillas.
  • Cut each quesadilla into wedges and serve with pickled jalapenos and sour cream, if desired.
Serves: 4