Pulled Pork and Sweet Potato Quesadillas Sp5
Savor the bold and comforting flavors of Pulled Pork and Sweet Potato Quesadillas Sp5, a mouthwatering recipe that combines tender pulled pork with roasted sweet potato for a unique twist on a classic favorite. Seasoned with cumin, chili powder, and garlic, the caramelized sweet potatoes add a smoky-sweet balance to the rich, savory pork, all nestled between layers of melty Mexican blend cheese. Crisped to golden perfection in a buttery skillet, these quesadillas are quick and easy to prepare, making them the perfect weeknight dinner or casual party dish. Serve them hot, garnished with fresh cilantro, and pair with creamy sour cream and zesty salsa for an irresistible Tex-Mex experience your family will love. Simplify your mealtime routine with this flavorful fusion of sweet and savory!
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Recipe Information
Ingredients
- 2 cups Pulled pork
- 1 large Sweet potato
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 4 large Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Butter
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into small 1/2-inch cubes.
Toss the sweet potato cubes with olive oil, ground cumin, chili powder, and garlic powder. Spread them evenly on a baking sheet.
Roast the sweet potatoes in the oven for 20 minutes, turning halfway through, until soft and lightly caramelized.
While the sweet potatoes are roasting, warm the pulled pork in a skillet over medium heat if not already warm.
Once the sweet potatoes are roasted, assemble the quesadillas by laying out two tortillas on a flat surface. Spread 1 cup of shredded cheese evenly over each tortilla.
Top the cheese with 1 cup of pulled pork and half of the roasted sweet potatoes for each quesadilla.
Place a second tortilla on top of each quesadilla to close them.
Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted, carefully place one quesadilla in the skillet and cook for 3-4 minutes on each side, until golden brown and the cheese has melted.
Repeat with the second quesadilla, adding more butter to the skillet as needed.
Transfer the cooked quesadillas to a cutting board and let them rest for 2 minutes before slicing them into wedges.
Garnish with fresh cilantro if desired and serve with sour cream and salsa on the side.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 6415 mg | 279% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 19.2 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2211 mg | 170% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
