Pork-Sweet Potato Quesadillas

Created exclusively for NC SweetPotato Commission by
El Charro Mexican Restaurant
Benson, NC

Ingredients:

For the filling:

• 1 medium sweet potato, 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)

1. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes.
2. Cool slightly, remove the skin and mash the flesh with a fork.
3. Set aside
4. 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.
5. Add garlic, sweet potato and scallions to the pan with the ground pork and cook, stirring, 2 more minutes, add the cilantro; taste and add salt if necessary.
6. Transfer the mixture to a bowl and set aside.
7. Preheat the oven to 200 degrees.
8. Wipe out the skillet.
9. Add 1/2 tablespoon of butter to to the skillet, melt over medium-high heat and swirl to coat the pan.
10. Lay a tortilla in the skillet.
11. Spread one-quarter of the pork mixture on one half of the tortilla.
12. Sprinkle 1/2 cup cheese over the pork.
13. Fold the plain half of the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side.
14. Transfer quesadilla to a baking sheet and place in the oven to keep warm.
15. Repeat procedure to make 3 more quesadillas.
16. Cut each quesadilla into wedges and serve with pickled jalapenos and sour cream, if desired.