Pulled Pork Quesadillas

[knapplc]

Pulled Pork Quesadillas


1½ cups shredded Pork Carnitas (Mexican Pulled Pork)
1½ cups shredded mozzarella cheese
8 tortillas
½ cup corn kernels (frozen or canned)
½ cup diced red capsicum (bell pepper)
1 tbsp olive oil
Salt and pepper
Fresh parsley or coriander, finely chopped (optional garnish)

Caramelized Onions

1½ tbsp butter
2 brown onions, halved and finely sliced
1½ tbsp brown sugar
1 tbsp balsamic vinegar
½ tsp salt
Black pepper

Caramelised Onions: Melt butter in a fry pan over medium heat. Add onions and cook for 7 minutes, stirring every now and then so they cook evenly. Add remaining Caramelized Onion ingredients and cook for a further 5 minutes, stirring occasionally until sticky and caramelised. Remove from heat and set aside.

Brown Pork Carnitas (optional): Heat ½ tbsp oil in a fry pan over high heat. Add Pork Carnitas and press down lightly with a spatula to help crisp up. When the Pork Carnitas are heated through and the underside is golden brown and crisp (about 1 to ½ minutes), remove from pan (do not flip).

Lay out the tortillas. Divide the cheese between the tortillas, scattering evenly across half of each tortilla. Top with pork carnitas, corn, capsicum and Caramelised Onion. Season to taste with pepper and salt. (Note: Different cheeses have different levels of saltiness, so be careful not to over season.) Fold the tortillas in half.

To freeze: Wrap each tortilla tightly in cling wrap and freeze until required. Defrost before cooking.

To cook: Heat ½ tbsp olive oil in a large pan over medium high heat. Add as many quesadillas as will fit in the pan. Cook until nicely browned on the underside (about 1½ minutes), then flip over the folded edge. Cook the other side until browned, then remove from pan. Tip: Keep cooked quesadillas warm in a very low oven. Keep then in spread out in a single layer so they stay crisp.

Serve immediately, garnished with parsley if desired.

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I got this recipe from this site:

 

http://www.recipetineats.com/pulled-pork-carnitas-quesadillas-caramelized-onions/

 

 

 

When I made it, I got a cheap pork butt roast and roasted it in the crock pot all day, then shredded it before I made the quesadillas. If you want to make this tonight, I'd substitute a roasted chicken from the deli and shred that.

 

I also made this enchilada sauce for dipping. It's quick, cheap, good, and goes well with these quesadillas.

 

Red Enchilada Sauce

 

¼ cup vegetable oil

¼ cup all-purpose flour

1 (28oz/800g) can crushed tomatoes

1 cup water

1 tsp salt

½ tsp chili powder (or more if you like it hot!)

1½ tsp dried oregano

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tbsp brown sugar

Salt and pepper to taste

Optional: cayenne pepper, ground chipotle, paprika

 

Heat oil in a saucepan over medium heat. Add flour and whisk until well combined, about 1 minute. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer. Simmer for 10 minutes or so, until thickened, whisking occasionally. Season with salt and pepper.

[Redux]

This sounds awesome, must try.

[Redux]

We made the quesadillas. Great recipe, we ate twice as much as we should have but it was worth it.

[I AM FOOT FOOT]

very good recipie!! I swapped out the pork for cow tongue that we did the normal boil on then smoked for and hour and a half. next time ill mix the pork with the beef.

[cornographic]

I tried to pull some pork the other day, but he fought back....