📝 Instructions
= Recipe
1. Combine 4 oz sweet potato (half a small), peeled and shredded, and 0.333 tsp table salt in a medium bowl. Cover and microwave until just softened, about 2 minutes.
2. Heat 2.25 tsp vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 oz Mexican-style chorizo, casings removed, and cook, mashing and stirring until 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 the pork juices, about 5 minutes, stirring halfway through. Transfer pork mixture to a large bowl. Add 0.25 cup piquillo peppers, patted dry and chopped fine, 4 oz Monterey Jack cheese, shredded (1 cup), and 0.25 cup fresh cilantro, chopped, and stir to combine. Wipe out skillet.
3. Spread half the filling over half of each 2 10-inch flour tortilla, leaving a ½-inch border at the edge. Fold tortillas over filling and press firmly to seal.
4. Set a wire rack in a rimmed baking sheet and line with paper towels. Heat 0.25 cup vegetable oil in the now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with a thin spatula, and cook until browned on both sides and cheese has melted, 1.5-2 minutes per side. Transfer to the prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.
