Popular in Northern Mexico and the United States, large flour tortillas are used as a base for this hearty pork and sweet potato filling. Top with shredded cheese before folding and cooking until golden and melty.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
These have become one of our families most requested!
Despite my initial hesitance, this was a GREAT recipe! The bf and I absolutely loved it. I’m not a huge fan of cilantro or onions, but it wasn’t over powering. I used regular chili powder since it was what I had on hand. Also, since I don’t usually measure much, I didn’t use as much cheese as it asks for. A handful per quesadilla worked well. Definitely an easy and delicious recipe. I’ll be making it tonight for movie night with the cousins.
This was great, don’t hesitate. The best part was they tasted best when I used less cheese because the potato pork filling was so tasty, which equals less calories and sweet potatoes are good for you. I did change it up based on what was available or made more sense to me (1 lb. ground pork because that is how it comes, instead of ancho I used 1 t. regular chili powder & 1/2 t. chipotle powder and a 1/2 t. salt. I didn’t double everything just cause I doubled the pork. It made 3 with leftovers for a 4th. Addl toppings would have distracted from the great tasting filling so I didn’t bother. YUM
This is surprisingly delicious! Definitely a new fave. Though I did use chipotle chili powder b/c I didn’t have ancho…and knowing how overpowering the smokey flavor can be I just used 1/2 t. plus 1 t. of regular chili powder. It was perfect. The sweetness of the sweetpotato goes perfectly with the smokey chili flavor. And I would definitely serve with the pickled jalapenos. They add a much needed punch of acidity. Another nice thing, it’s pretty fast to put together! Yum!
This was great!! Will definitely make again soon
Tried this tonight for the first time – was a huge hit! Family has already said this is a definite keeper. Thanks!