- 1 jalapeno, stemmed, seeded, and coarsely chopped
- 1/4 cup coarsely chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup vegetable oil
- 1 1/2 tablespoons canned chipotle peppers in adobo sauce
- 1 1/2 teaspoons salt
- 2 pork tenderloins, 1 1/2 pounds total, trimmed
- 1 tablespoon Emeril's Southwest seasoning, recipe follows
- 2 sweet potatoes (about 1 1/2 pounds total), cooked until tender and peeled
- 8 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons unsalted butter, at room temperature
- Salsa Verde Crema, recipe follows
- Chopped fresh cilantro leaves, for garnish
Preheat the oven to 350 degrees F, and line a baking pan with aluminum foil.
Combine the first 6 ingredients in a food processor and pulse several times to make a smooth paste. Add 1/2 teaspoon salt and pulse to combine. Set paste aside.
Place the tenderloins on the prepared baking pan and season evenly with 1/2 teaspoon of salt and 2 teaspoons of the Southwest seasoning. Spread the mojo paste mixture on each side of the tenderloins. Bake uncovered 25 to 30 minutes, or until and instant-read thermometer inserted into the thickest part reads 150 degrees F. Reserve 2 tablespoons of the pan juices, including any of the paste mixture that ran off the tenderloins. Allow tenderloins to rest for 10 minutes before slicing. Slice into 1/4-inch thick, diagonal pieces.
Place the warm sweet potatoes in a medium bowl and mash until smooth. Season with the remaining teaspoon of Southwest Essence, 1/2 teaspoon of salt, and 2 tablespoons of the reserved pan juices. Stir well to combine.
Lay a tortilla on a clean work surface and sprinkle 1/2 cup of the sweet potato puree evenly over the tortilla. Place 6 to 8 slices of pork on top of the sweet potato and sprinkle with 1/2 cup of cheese. Top with a second tortilla, pressing gently to stick together. Repeat with remaining tortillas and ingredients.
Spread the butter evenly over the outsides of each quesadilla. Heat a large, nonstick skillet or griddle over medium-high heat. Cook quesadillas, 1 at a time, until golden brown and heated through, about 2 minutes per side. Repeat with remaining quesadillas.
To serve, slice the quesadillas into quarters and serve immediately with Salsa Verde Crema. Garnish with freshly chopped cilantro, if desired.
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
Yield: 1/2 cup
Salsa Verde Crema:
1 cup sour cream
1/4 cup salsa verde
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro leaves
Whisk together all of the ingredients and chill until ready to serve.
Yield: about 1 1/4 cups