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1
Preheat the oven to 350 degrees F, and line a baking pan with aluminum foil.
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2
Combine the first 6 ingredients in a food processor and pulse several times to make a smooth paste.
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3
Add 1/2 teaspoon salt and pulse to combine.
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4
Set paste aside.
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5
Place the tenderloins on the prepared baking pan and season evenly with 1/2 teaspoon of salt and 2 teaspoons of the Southwest seasoning.
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6
Spread the mojo paste mixture on each side of the tenderloins.
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7
Bake uncovered 25 to 30 minutes, or until and instant-read thermometer inserted into the thickest part reads 150 degrees F. Reserve 2 tablespoons of the pan juices, including any of the paste mixture that ran off the tenderloins.
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8
Allow tenderloins to rest for 10 minutes before slicing.
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9
Slice into 1/4-inch thick, diagonal pieces.
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10
Place the warm sweet potatoes in a medium bowl and mash until smooth.
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11
Season with the remaining teaspoon of Southwest Essence, 1/2 teaspoon of salt, and 2 tablespoons of the reserved pan juices.
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12
Stir well to combine.
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13
Lay a tortilla on a clean work surface and sprinkle 1/2 cup of the sweet potato puree evenly over the tortilla.
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14
Place 6 to 8 slices of pork on top of the sweet potato and sprinkle with 1/2 cup of cheese.
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15
Top with a second tortilla, pressing gently to stick together.
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16
Repeat with remaining tortillas and ingredients.
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17
Spread the butter evenly over the outsides of each quesadilla.
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18
Heat a large, nonstick skillet or griddle over medium-high heat.
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19
Cook quesadillas, 1 at a time, until golden brown and heated through, about 2 minutes per side.
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20
Repeat with remaining quesadillas.
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21
To serve, slice the quesadillas into quarters and serve immediately with Salsa Verde Crema.
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22
Garnish with freshly chopped cilantro, if desired.
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23
2 tablespoons chili powder
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24
2 teaspoons ground cumin
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25
2 tablespoons paprika
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26
1 teaspoon black pepper
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27
1 tablespoon ground coriander
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28
1 teaspoon cayenne pepper
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29
1 tablespoon garlic powder
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30
1 teaspoon crushed red pepper
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31
1 tablespoon salt
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32
1 tablespoon dried oregano
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33
Combine all ingredients thoroughly.
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34
1 cup sour cream
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35
1/4 cup salsa verde
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36
2 teaspoons fresh lime juice
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37
1/4 teaspoon salt
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38
1/4 teaspoon freshly ground black pepper
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39
1 tablespoon chopped fresh cilantro leaves
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40
Whisk together all of the ingredients and chill until ready to serve.
