Poblano Pork Sausage Quesadillas with Sweet Potato Wedges & Scallion Yogurt
Make It Vegetarian

Poblano Pork Sausage Quesadillas

with Sweet Potato Wedges & Scallion Yogurt

35 MIN
2 Servings
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  • with Smoky-Flavored Poblano Pork Sausage
    with 10 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage View recipe
  • Make it Vegetarian
    remove Smoky-Flavored Poblano Pork Sausage; add one 15.5oz can Black Beans & 3 oz Spinach
  • Make it Vegetarian

    From the Test Kitchen

    These crispy quesadillas are loaded with melty cheese, smoky-flavored poblano pork sausage, and fresh poblano pepper, which get more deliciously smoky heat from ancho chile paste. You'll serve the quesadillas alongside roasted sweet potato wedges and a fragrant scallion yogurt dipper.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Poblano Pork Sausage Quesadillas with Sweet Potato Wedges & Scallion Yogurt
    Title
    • 1 15.5-Oz Can Black Beans
    • 3 oz Baby Spinach
    • 4 Flour Tortillas
    • 2 Scallions
    • ½ lb Sweet Potato
    • 1 Tbsp Ancho Chile Paste
    • 1 Tbsp Light Brown Sugar
    • 1 Poblano Pepper
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 oz Monterey Jack Cheese
    Prepare & roast the sweet potato wedges
    1 Prepare & roast the sweet potato wedges

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Drain and rinse the beans. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and sliced green tops of the scallions.

    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the drained beans, sugar, chile paste, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the liquid has cooked off. Add the spinach. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

    Assemble the quesadillas
    4 Assemble the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese and filling; fold the tortillas in half over the filling.

    Cook the quesadillas & serve your dish
    5 Cook the quesadillas & serve your dish

    Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt and pepper. Carefully cut in half. Serve the cooked quesadillas with the roasted sweet potato wedges and scallion yogurt on the side. Enjoy! 

    Tips from Home Chefs

    Prepare & roast the sweet potato wedges
    1 Prepare & roast the sweet potato wedges

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Drain and rinse the beans. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and sliced green tops of the scallions.

    Prepare the remaining ingredients
    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the drained beans, sugar, chile paste, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the liquid has cooked off. Add the spinach. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Assemble the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese and filling; fold the tortillas in half over the filling.

    Assemble the quesadillas
    Cook the quesadillas & serve your dish
    5 Cook the quesadillas & serve your dish

    Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt and pepper. Carefully cut in half. Serve the cooked quesadillas with the roasted sweet potato wedges and scallion yogurt on the side. Enjoy! 

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