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1.
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Prick the sweet potatoes all over with a fork.
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Transfer them to a microwave safe plate and microwave them for 12-14 minutes, until completely tender and mashable.
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Take them out and cut them in half, then set them aside to let them cool enough to handle.
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2.
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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.
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Add the onion, jalapeno and mushrooms and let them get soft and fragrant for a couple of minutes.
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Then add the pork and brown it completely.
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3.
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While the pork cooks, season and spice it with the salt, smoked paprika, chili powder, cumin and crushed red pepper.
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Once the pork has cooked stir in the tomato paste and let it cook for a minute, then pour in the beer.
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Turn the heat to medium and let the mixture gently bubble and cook for 6-8 minutes, until all of the liquid has evaporated.
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4.
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The sweet potatoes should be cooked and cooled by this point.
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Scoop the flesh right out of the skins into the pan with the pork mixture and stir it in thoroughly.
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It will just melt right into the pork mixture.
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Take the pan off of the heat and set it aside.
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5.
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Preheat an electric griddle to 350 F or use a griddle pan over medium high heat.
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Form the quesadillas by scooping about two big, heaping spoonfuls of the pork and sweet potato filling onto one half of a tortilla and smoothing it out evenly.
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Generously sprinkle lots of cheddar cheese on top of the filling, then fold the other half of the tortilla over.
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Gently press down to make the quesadilla adhere together.
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Finish assembling the rest.
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6.
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Grease the griddle with a little butter.
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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.
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While the quesadillas cook, stir together the ketchup, ranch, salt and chili powder in a bowl to make the easy dipping sauce.
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7.
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Cut the cooked quesadillas into quarters and serve with the dipping sauce.
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These are so perfect for the big game or any time!
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The filling can easily be made the day before and refrigerated, then the quesadillas just have to be assembled and cooked the day of.
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This can feed a crowd, and leftovers are amazing!
