Ingredients
½ small sweet potato (4 ounces), peeled and shredded
⅓ teaspoon table salt
2¼ teaspoons vegetable oil
4 ounces Mexican-style chorizo sausage, casings removed
¼ cup jarred piquillo peppers, patted dry, and chopped fine
4 ounces Monterey Jack cheese, shredded (1 cup)
¼ cup fresh cilantro leaves, chopped
2 (10-inch) flour tortillas
¼ cup vegetable oil for frying
Directions
1
Combine sweet potato and ⅓ teaspoon salt in medium bowl. Cover and microwave until just softened, about 2 minutes.
2
Heat 2¼ teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chorizo and cook, mashing and stirring until it has broken into fine crumbles and juices are bubbling, about 3 minutes. Stir in sweet potato and reduce heat to medium. Cook until sweet potato is fully softened and has soaked up most of pork juices, about 5 minutes, stirring halfway through cooking. Transfer pork mixture to large bowl. Add peppers, cheese, and cilantro to pork mixture and stir to combine. Wipe out skillet.
3
Spread one-half 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.
4
Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place 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. Cool for at least 3 minutes. Cut into wedges and serve.