Apparently February is National Sweet Potato Month! Who knew?! I know no better way to celebrate than with these awesome Sweet Potato Pork Quesadillas!
Please forgive my less than stellar photos. I am so over this winter weather, it’s really killing my photos! But anyway–these quesadillas are ridiculously good. Though they require a few extra steps than a usual quesadilla, since you have to cook the ground pork and saute some jalapenos, they are well worth it! These quesadillas are the perfect combination of sweet and spicy goodness. We’ve made them for dinner a couple times, but I can definitely see them as a wonderful party appetizer too. As you can see, I served them with quite a bit of sour cream and some sauteed jalapenos. I hope you enjoy them as much as we do!
Sweet Potato Pork Quesadillas [from Food Network Magazine]
click to print
- 1 medium sweet potato
- 1/2 pound ground pork [chorizo would also be a great substitute]
- 1 1/2 teaspoons chili powder [ancho chili powder or chipotle chili powder also works well--but scale back depending on your tolerance of spice]
- 2 cloves garlic, minced
- 4 green onions, chopped
- 1/2 cup cilantro, chopped
- butter or oil, for cooking
- 4 burrito-size flour tortillas
- 2 cups cheese [cheddar, jack, Mexican blend, etc.]
- sour cream, for topping
- sliced pickled jalapenos [or saute a few fresh jalapenos]
Prick a medium sweet potato all over with a fork and microwave until soft, about 8-10 minutes. When sweet potato is cooked, let cool for a few minutes and then remove the skin. Gently mash sweet potato with a fork, then set aside.
Meanwhile, heat a skillet over medium heat and cook pork with chili powder, breaking up with a wooden spoon until browned. Add garlic, green onions, and cooked sweet potato to skillet and stir together. Cook for a minute or so, then remove to a bowl. Stir in cilantro.
Wipe out the skillet and add about 1 teaspoon of butter or oil to the skillet. After a minute or so, add tortilla to skillet. Evenly top tortilla with 1/2 cup cheese and 1/4 of the pork mixture. Reduce heat to low. After cheese is melted, fold the tortilla in half over the filling and cook until tortilla is golden brown. Remove from pan and cut into four wedges. Repeat to make an additional 3 quesadillas. Serve with a dollop of sour cream and a few slices of jalapenos, if desired.
Time: 30 minutes.
Yield: 4 meal-size servings, 8 appetizer servings.