Pork Sweet Potato Quesadillas

via

I haven't posted a recipe on here lately because honestly, I have had all of my go-to recipes on rotate and I haven't really been inspired (or had time) to try anything brand spankin' new.  That changed this week. Tuesday after I dropped Bella off for her surgery I found myself with a few hours in the afternoon with nothing to do.  I decided to flip through my current Food Network magazine since previously I had gone straight to the Thanksgiving articles and skipped the rest.  Their weeknight cooking sections is one of my favorites.  I love the visual of the dish, so when I am cooking I can make sure the my finished product looks similar or close to the picture.  That is sort of how I tell if I have done it correctly or not.  

I found the recipe below and was all "Shoot!  That is what we are having for dinner, I am gonna make us some dang quesa- DILLAS!" As usual, I tweaked this recipe to include things I had in my own home at the time, but you can check out their version on their website. Pork & sweet potato sound like a weird combo but let me tell you, they were amazing.  Amazing.

Would I share a recipe with you if it was anything less? Certainly not. Instead of serving these with just sour cream, I mixed up a bleu cheese dip which I have the recipe for below as well. I really love the kettle cooked sweet potato chips with bleu cheese dip so I figured it would be a good combo. And, I was right.  I also discovered a new way to make quesadillas sans "quesadilla maker"....  I just took my teapot and SMASHED the tortilla wrap down.  It was perfection.  You should try it. (Who ever said I wasn't creative in the kitchen?)  I will have another recipe for you next week, because I also tried out a low-cal shrimp stir fry that was to die for.  

PF Changs ain't got nothin' on me. 

slice sweet potato and microwave for quick softening & easy scoop out!

Pork Sweet Potato Quesadillas

1/2-1lb ground pork 

1 medium sweet potato

1 bunch scallions diagonally sliced

3 tbsp butter

1 1/2 tbsp chile powder (I used my tastefully simple chili powder)

3 large garlic cloves, minced (I always use extra garlic.  I don't want a vampire to catch me off guard.)

1/2 cup fresh chopped cilantro

1 package shredded mexican cheese

oversized tortilla wraps (I used whole wheat or multi-grain)

salt & pepper to taste

In a skillet, add half of your butter and melt.  Throw in pork and add the chili powder of your choice as well as some salt and pepper to taste.  Brown, about 4 minutes. Meanwhile, pop your sweet potato in the microwave to soften.  (If it is whole, pierce it with a fork and put it in for about 7 minutes, if you slice it microwave for 5 minutes).  Once it comes out, scoop out the insides and mash with a fork.  Set aside. 

Your pork should be almost cooked through at this point so add your minced garlic, scallions and the sweet potato.  Give it a good stir.  Cook for 2 more minutes or so.  Finally, add the cilantro and more salt if you need it. Cook until warmed through, additional minute or so.  Scoop entire mixture out into a bowl.  

Scrape any crud out into the trash and add the rest of the butter to the pan. Pop a tortilla down and quickly add a handful of cheese to half.  Spread a few spoonfuls of pork mixture over the cheese and finally sprinkle a little more cheese on top.  Fold tortilla over.  If you have a teapot, now is the time. SMASH THAT SUCKER.  Press pretty firmly for 30 seconds or so.  If you don't have a teapot another pan will do.  I don't know, look around and see what you have.  Just don't sit on it, you might burn your butt. Flip quesadilla over and smashed for 15 seconds or so on the other side.

Repeat this process until you have used up all of you pork/potato mixture.  Serve with pickled jalepeno and sauce of your choice.

Bleu Cheese Sour Cream

1/2 cup bleu cheese crumbles

1/2 cup mayo

3/4 cup sour cream

salt & pepper to taste

1/4 tsp chili pepper flakes

These directions are easy. Take all that stuff and mix it together in a bowl.  Serve immediately. 

Also, I like a strong bleu cheese taste so I use more of that than the mayo/sour cream.  You can add more of any ingredient to tweak this to your taste.  There are NO rules in the kitchen.  Especially not mine.  (Except sitting on the stove to smash your quesadilla.  Let's try to prevent trips to the ER, k?)

Over &  Out,

A

p.s. Bella is doing really great! 

She is resting and is in little pain !  

Thanks for all the happy

 thoughts and prayers!

P.S.  Meet my real life TWIN. 

Tweet