Mojo Roasted Pork Tenderloin And Sweet Potato Quesadillas With Salsa Verde Crema Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 cup chopped fresh cilantro leaves

8 (8-inch) flour tortillas

1/4 cup chopped green onions

2 cups shredded Monterey Jack cheese

Chopped fresh cilantro leaves, for garnish

Salsa Verde Crema, recipe follows

1 1/2 tablespoons canned chipotle peppers in adobo sauce

1 1/2 teaspoons salt

1 tablespoon Emeril's Southwest seasoning, recipe follows

2 pork tenderloins, 1 1/2 pounds total, trimmed

2 sweet potatoes (about 1 1/2 pounds total), cooked until tender and peeled

1/4 cup vegetable oil

1 jalapeno, stemmed, seeded, and coarsely chopped

1/4 cup coarsely chopped onions

3 tablespoons unsalted butter, at room temperature

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