Spiced Pork Quesadillas

I will be the first to admit that I am not a huge football fan and don’t really follow a team. However, I am a huge fan of the spirit and fun of the Super Bowl! The big, bold food served at Super Bowl parties and getting together with friends is always a match made in heaven. That is where these amazing spiced pork quesadillas came in! Oh my goodness, they are so perfect for the big game and unique with the addition of sweet potato in the filling.

The sweet potatoes add so much to the spiced pork quesadillas!
First, I quickly prepared the sweet potatoes. I just pricked them both all over with a fork and put them on a microwave safe plate. They cooked for 14 minutes to become super soft and tender. Then I cut them in half and set them aside to cool enough to handle.
The filling for the spiced pork quesadillas simmering away!
While the sweet potatoes cooked and cooled, I made the rest of filling for the spiced pork quesadillas. It was full of aromatic onion, jalapeno and meaty mushrooms. I cooked them with my pork to completely soften and brown. Then I seasoned and flavored the mixture with lots of spices, tomato paste and Worcestershire sauce. Finally, the hallmark of any Super Bowl food went in…beer! I poured it right in and let the mixture cook for 6-8 minutes until all of the liquid was cooked off. Pssst…the rest of the bottle is great to drink while you’re cooking and/or once you get to eat!
The completed filling for the spiced pork quesadillas. At this point it could be packed away overnight to be assembled the next day!
When the pork mixture finished simmering I took the sweet potatoes and scooped the soft insides right into the pan. It melted in and lovingly coated the pork as I stirred it in! The filling for the spiced pork quesadillas looked so gorgeous when it was done. I could even have cooked the day before to make it even easier for entertaining!
Assembling the spiced pork quesadillas!
Assembling the spiced pork quesadillas was simple. I took a whole wheat tortilla and spread two huge spoonfuls of the filling on one half. Then I generously sprinkled lots of extra sharp cheddar on top of the filling and brought the other half of the tortilla over.
The spiced pork quesadillas got so golden and lovely on the griddle, oh my goodness.
The spiced pork quesadillas cooked on my beloved electric griddle for about two minutes on each side. I seriously don’t know what I would do without that griddle now that I have it. The tortilla became golden and crispy and the filling was so melty and bubbly. I cooked them in batches of two and yielded 8 quesadillas total.
This dipping sauce is so perfect for the spiced pork quesadillas!
While the spiced pork quesadillas cooked, I made an easy dipping sauce. I quickly stirred together equal parts ketchup and ranch dressing with a pinch each of salt and chili powder in a bowl. Let me tell you, this sauce brought the whole dish together.

I cut the quesadillas into quarters to make wedges and just served them immediately with the dipping sauce! There was so much big flavor and the texture was crispy and melty at the same time. These babies were such a hit in my house and the perfect Super Bowl meal! The cooked quesadilla wedges can even be kept warm in the oven on a lined sheet tray until you are ready to take them out and serve them. Game day has never been more delicious. Enjoy, friends!

Spiced Pork Quesadillas
Spiced Pork Quesadillas
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Spiced Pork Quesadillas
Spiced Pork Quesadillas
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Course: Main Course
Servings: 8
Author: Jeanie and Lulu's Kitchen
  • 2 whole sweet potatoes
  • 1 dash canola oil
  • 1 whole small onion peeled and diced
  • 1 whole jalapeno pepper seeded and diced
  • 8 ounces cremini mushrooms sliced
  • 2 pounds ground pork
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 pinch crushed red pepper
  • 1 tablespoon tomato paste
  • 1 dash worcestershire sauce
  • 1/4 cup beer (the rest goes great with the quesadilla)
  • 1 bag extra sharp shredded cheddar
  • 8 whole whole wheat tortillas
  • butter as needed for lightly greasing the griddle
  • 1/2 cup ketchup
  • 1/2 cup ranch dressing
  • 1 pinch salt
  • 1 pinch chili powder
  1. Prick the sweet potatoes all over with a fork. Transfer them to a microwave safe plate and microwave them for 12-14 minutes, until completely tender and mashable. Take them out and cut them in half, then set them aside to let them cool enough to handle.
  2. While the sweet potatoes cook and cool, get a large rondeau pan on the stove and heat the canola oil in it over medium high heat. Add the onion, jalapeno and mushrooms and let them get soft and fragrant for a couple of minutes. Then add the pork and brown it completely.
  3. While the pork cooks, season and spice up the mixture with the salt, smoked paprika, chili powder, cumin and crushed red pepper. Once the pork has cooked stir in the tomato paste and let it cook for a minute, then pour in the beer. Turn the heat to medium and let the mixture gently bubble and cook for 6-8 minutes, until all of the liquid has evaporated.
  4. The sweet potatoes should be cooked and cooled by this point. Scoop the flesh right out of the skins into the pan with the pork mixture and stir it in thoroughly. It will just melt right into the pork mixture. Take the pan off of the heat and set it aside.
  5. Pre-heat an electric griddle to 350 degrees, or use a griddle pan over medium high heat. Form the quesadillas by scooping about two big, heaping spoonfuls of the pork and sweet potato filling onto one half of the tortilla and smoothing it out evenly. Generously sprinkle lots of cheddar cheese on top of the filling, then bring the other half of the tortilla over. Gently press down to make the quesadilla adhere together.
  6. Grease the griddle with a little butter. Cook each quesadilla on the griddle for about 2 minutes on each side, until the tortilla is golden and crispy and the cheese is gooey. While the quesadillas cook, stir together the ketchup, ranch, salt and chili powder in a bowl to make the easy dipping sauce.
  7. Cut the cooked quesadillas into quarters and serve with the dipping sauce. These are so perfect for the big game or any time! The filling can easily be made the day before and refrigerated, then the quesadillas just have to be assembled and cooked the day of. This can feed a crowd, and leftovers are amazing!