- 1 medium sweet potato
- 3 tablespoons unsalted butter
- 1/2 pound ground pork
- 1 1/2 teaspoons ancho chile powder
- Kosher salt
- 2 cloves garlic, minced
- 1 bunch scallions, chopped
- 1/2 cup chopped fresh cilantro
- 4 burrito-size flour tortillas
- 2 cups shredded Mexican cheese blend (or 1 cup each shredded cheddar and jack cheese)
- Sliced pickled jalapenos and sour cream, for serving (optional)
Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.
Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.
Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.
Per serving: Calories 738; Fat 42 g (Saturated 22 g); Cholesterol 123 mg; Sodium 1,085 mg; Carbohydrate 43 g; Fiber 5 g; Protein 30 g
Photograph by Antonis Achilleos