Pork-Sweet Potato Quesadillas

Ingredients

• 1.5 teaspoons ancho chile powder 
• 4  burrito-size flour tortillas 
• 0.5 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 0.5 pound ground pork 
• 4 servings kosher salt 
• 1 bunch scallions chopped
• 2 cups mexican cheese blend shredded (or 1 cup each cheddar and jack cheese)
• 1 medium sweet potatoes and into 
• 3 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• microwave

Directions

1. 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.
2. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.
3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat.
4. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes.
5. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes.
6. Add the cilantro and season with salt.
7. Transfer the mixture to a bowl.
8. Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat.
9. 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.
10. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas.
11. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.
12. Photograph by Antonis Achilleos