Pork Sweet Potato Quesadillas Recipes

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

BLACK BEAN AND SWEET POTATO QUESADILLAS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
• Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
• Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
• Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

SWEET POTATO QUESADILLAS

Steps:

• In large non-stick skillet, heat vegetable oil.
• Sauté onions and garlic until the onions are transparent.
• Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
• Cover and cook for 10 minutes, stirring frequently to prevent sticking.
• When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
• Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
• Fold tortilla in half over filling.
• Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
• Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
• Add more oil to skillet as needed and cook in batches.
• Serve with salsa and sour cream.

SWEET PORK QUESADILLAS

Steps:

• Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast.
• Cook on high for 3 hours.
• Drain the water and cut the pork in thirds.
• Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.
• Cook on low for 3 more hours.
• Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid.
• Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle.
• Sprinkle on about 1/2 cup cheese and a 1/2 cup pork and place a second tortilla on top.
• Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through.
• Serve with optional toppings.

SWEET POTATO-BLACK BEAN QUESADILLAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
• Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
• Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
• Heat a large skillet over medium heat.
• Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
• Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.