Chorizo and Sweet Potato Quesadillas

Name: Chorizo and Sweet Potato Quesadillas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 small, sweet potato (8 ounces), peeled and shredded; ¼ teaspoon, table salt; 8 ounces, Mexican-style chorizo sausage, casings removed; ½ cup jarred, piquillo peppers, patted dry, and chopped fine; 8 ounces, Monterey Jack cheese, shredded (2 cups); ½ cup, fresh cilantro leaves, chopped; 4 (10-inch), flour tortillas; 3 ½ tablespoons plus ¼ cup, vegetable oil, divided

5 comments

Appears in Cook's Illustrated May/June 2023

With a few tweaks to the cooking method, it's easy to bring proteins and vegetables into the fold.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

Making a quesadilla with a complex filling, rather than just cheese, poses a few challenges for the cook that could lead to undercooked, bland, or limp and soggy results. We addressed these issues by using quick-cooking chorizo sausage alon...

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