Pork-Sweet Potato Quesadillas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 738
- Total Fat
- 42 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 123 milligrams
- Sodium
- 1,085 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 5 grams
- Protein
- 30 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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)
Directions
- 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.