Ooey-gooey cheesy pork quesadilla
Since I made Andy's Spicy Green Chile Pork, I've made lots of tacos. A 2.5 pound pork butt roast goes quite a ways when you're making tacos for a person. Note: singular.
Tacos clockwise from top left: Andy's Pork with beans, lettuce and fresh tomato; a giant Andy's Pork taco with pinto beans, fresh tomato and the equivalent of half an avocado's worth of fresh guacamole; Andy's Pork with pinto beans, fresh tomato and onion with salsa; Andy's Pork with pinto beans, cilantro and onions, shredded Mexican blend cheese, and salsa.
To change it up slightly, I decided to do a quesadilla, which is really a taco sandwich, doubling the tortilla quantity and increasing the cheese by 500x when compared to a regular taco. But that's what makes quesadillas so damn good.
Warm a tortilla in a skillet over medium heat, flipping a couple times over 30 second. Spread a decent layer of shredded cheese over the tortilla.
As the cheese begins to melt, add finely chopped cilantro and onion, half a chopped bell pepper, and generous piles of Andy's Spicy Green Chile Pork.
Cover the pork layer with additional cheese, don't be skimpy, top with a second tortilla and flip the entire thing in the skillet.
When the bottom tortilla is browned, slide the quesadilla onto a plate. Slice into six easy-to-eat sections.
Serve as is or stack the sections, allowing room for rice and beans, or a simple side of salsa. And chow.
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