Pork Sweet Potato Quesadillas Food

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.

SWEET POTATO QUESADILLAS

Steps:

• Boil sweet potato in water until potato is soft enough for a knife to pass through easily.
• When cooled, peel the skin.
• Add butter and brown sugar and mash together.
• Take 2 flour tortillas; on one side spread mashed sweet potato about 1/4-inch thick.
• On top of sweet potato, sprinkle 1 tablespoon black beans and 1 tablespoon corn.
• On the other tortilla, sprinkle shredded cheese to cover the entire tortilla.
• Put both tortillas on a skillet over medium heat.
• Once cheese melts, flip that side on top of the other tortilla.
• Cut into quarters and serve.

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.

PULLED PORK AND SWEET POTATO QUESADILLAS #SP5

Steps:

• Warm sweet potatoes and pulled pork in microwave according to package directions.
• Spread half the tortillas with 1/2 cup sweet potatoes; top each with 1/3 of the pork and 1/3 of the cheese. Cover with remaining tortillas.
• Spray large nonstick skillet with cooking spray; heat over medium-high heat. Cook quesadillas 2-3 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges and sprinkle with green onions.

SWEET POTATO QUESADILLAS

Steps:

• Saute the onions and garlic in oil until onions are translucent. Add the potatoes, oregano, chili, cumin and cayenne and cook, covered for about 10 minutes, stirring frequently. When the potato is tender, add the salt and pepper to taste and take off the heat.
• Spread 1/4 of the filling and 1/4 of the cheese on half of each tortilla. Fold the tortilla in half to cover. Cook by lightly frying on each side until browned and cheese is melted.
• Serve immediately with salsa, avocado slices and sour cream.