Chorizo and Sweet Potato Quesadillas

Ingredients

• 1 small sweet potato (8 ounce s), peeled and shredded
• 1/4 teaspoon table salt
• 8 ounce sMexican-style chorizo sausage , casings removed
• 1/2 cup jarred piquillo peppers , patted dry, and chopped fine
• 8 ounce sMonterey Jack cheese , shredded (2 cup s)
• 1/2 cup fresh cilantro leaves , chopped
• 4 (10-inch) flour tortillas
• \1 1/2 tablespoon splus 1/4 cup vegetable oil , divided

Instructions

1. Combine sweet potato and ¼ teaspoon salt in medium bowl. Cover and microwave until just softened, about 2 minutes.
2. Heat 1½ tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering.
3. Add chorizo and cook, mashing and stirring until it has broken into fine crumbles and juices are bubbling, about 3 minutes.
4. Stir in sweet potato and reduce heat to medium.
5. Cook until sweet potato is fully softened and has soaked up most of pork juices, about 5 minutes, stirring halfway through cooking.
6. Transfer pork mixture to large bowl.
7. Add peppers, cheese, and cilantro to pork mixture and stir to combine.
8. Wipe out skillet.
9. Spread one quarter of filling over half of each tortilla, leaving ½ inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
10. Heat ¼ cup oil in now empty skillet over medium heat until shimmering. Place 2 quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Repeat with remaining 2 tablespoons oil and remaining 2 quesadillas. Cool for at least 3 minutes. Cut into wedges and serve.