Chicken and Sweet Potato Quesadilla

How unusual, right? Not sure what drew me to this recipe, but I made it and it was really good. The original recipe calls for ground pork, but I had bought a rotisserie chicken and needed to use it up. Oh, and I added spinach, which wasn't in the original.

Chicken and Sweet Potato Quesadilla

Adapted from The Food Network Magazine

Ingredients

1 medium sweet potato

3 tbsp butter

1/2 lb ground pork (I used 2 c rotisserie chicken)

1 1/2 tsp ancho chile powder (I used regular chile powder and a dash of cumin)

Salt

2 cloves garlic, minced

1 bunch scallions, chopped

1/2 c cilantro, chopped

4 burrito size tortillas

2 c shredded cheese

Directions

Preheat the oven to 200 degrees. Pierce the sweet potato a few times with a fork and microwave until soft, 7-10 min. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.

Heat 1 tbsp butter in a large skillet over medium-high heat. Add the pork, chile powder, and 1 tsp salt and cook, breaking up the meat, until browned. Add the garlic, sweet potato, scallions and cook 2 more min. Add the cilantro and season with salt, if needed. Transfer mixture to a bowl.

Wipe out the skillet, add 1/2 tbsp butter and melt over medium high heat. Add a tortilla, spread 1/4 of the mixture on one half and top with 1/2 c cheese. Fold the tortilla over the filling and cook until the tortilla is golden and cheese is melted. Transfer to a baking sheet and place in the oven to keep warm. Continue with the other tortillas. Serve with hot sauce, sour cream, salsa, limes, etc. Enjoy!