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Ingredients
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1
large (12 ounces) sweet potato
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2
medium 94 to 5 ounces each) Mexican chorizo
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4
large (8 to 10 ounces) flour tortillas
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1
chipotle in adobo with 1 tablespoon of the sauce
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1
medium green pepper or large poblano, chopped (3/4 cup)
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2
green onions, diced
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4 to 6 ounces
queso blanco or Monterey Jack cheese, finely chopped (1 to 1-1/2 cups)
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1 to 2 teaspoons
butter
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sour cream, optional
Directions
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Rinse sweet potato and pierce several times with a fork.
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Preheat oven to 375°F and bake sweet potato 50 to 55 minutes or microwave 5 to 7 minutes on high power until tender.
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Set aside to cool, then peel and mash slightly. Or use 1 1/2 cups leftover sweet potatoes and ignore this step.
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Meanwhile, cook and crumble chorizo.
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Heat a large skillet over medium heat. Add tortillas, one at a time, and soften by heating a few seconds on each side; arrange on work surface.
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Mash the chipotle with a fork and spread over the tortillas.
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Divide the sweet potato onto the tortillas and spread to cover half of each tortilla.
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Divide the chorizo, pepper, green onions, and cheese onto the sweet potato.
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Fold over the tortilla to cover the ingredients.
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Return skillet to medium heat.
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Add half of the butter and 2 quesadillas.
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Brown on each side adding a little more butter if needed. Repeat with remaining quesadillas.
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Set aside for about a minute before cutting each into halves or thirds.
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You can serve this with sour cream but, it is so good by itself, you really do not need any extra condiments.
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