Sweet Potato-Pork Quesadillas

Sweet Potato-Pork Quesadillas

• 1 medium sweet potato

• 3 tablespoons unsalted butter

• ½ pound ground pork

• 1 ½ teaspoons ancho chile powder (or use some cayenne power or some hot sauce)

• Kosher salt

• 2 cloves garlic, minced

• 1 bunch scallions, chopped

• ½ cup chopped fresh cilantro

• 4 burrito-size flour tortillas

• 2 cups shredded Mexican cheese blend (or 1 cup each shredded cheddar and jack cheese, or just

cheddar)

• Sour cream, for serving (optional, but way better)

Serves 4

(We usually double this, because the ground pork comes in 1lb packages, and they make good leftovers).

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 ½ cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side.

Cut into wedges and serve with pickled jalapenos and sour cream, if desired.