Smoked Pork Quesadilla with Green Chiles. My husband likes to smoke meats outside in his smoker in the back yard. It’s an all day process with wood being put on the fire for at least 6 hours straight. The smoked meats taste succulent and heavenly. My Smoked Pork Quesadilla with Green Chiles is one product of a pulled smoked pork shoulder!
Quesadillas are super easy weeknight dinners. They might take about 15 – 20 minutes to prepare, will fill you up easily, and can be served alongside a salad or soup to stretch the meal. I have posted a few other quesadilla recipes such as Spinach and Mushroom Quesadillas and Garden Vegetable Quesadillas. These two recipes are veggie-based but you could add chicken, beef, ham, pork, or turkey to them.
If you don’t have your own smoker, you can find smoked meats at your local grocer’s meat department, or local BBQ restaurant to take-out. Whole Foods Markets sometimes have an in-house smoked meat selection depending on location.
For my Smoked Pork Quesadilla with Green Chiles, start out with two large flour tortillas. Sprinkle a mix of shredded cheddar and Monterey Jack cheese over one tortilla.
Saute some chopped onions in vegetable oil. Add some green chiles and cook a few minutes. Add some pulled smoked pork and warm through.
Spoon the smoked pork mixture over the cheese on the tortilla.
Top with the second tortilla.
Grill quesadilla on a large griddle or in a large pan until brown on each side.
Cut quesadilla into wedges and serve with salsa.
From the kitchen of A Food Lover’s Delight….
Smoked Pork Quesadilla with Green Chiles
2 large or burrito size flour tortillas
1 c shredded cheddar Jack cheese
1 T vegetable oil
1/2 medium onion, chopped
1 c pulled smoked pork, chopped into bite-sized pieces
1/4 c canned or homemade chopped green chiles
1. Heat a round griddle or large pan over medium low heat.
2. Place one of the tortillas on a cutting board and sprinkle the cheese on it.
3. Heat a skillet over medium heat.
4. Warm the oil in the skillet and add the chopped onion. Saute the onion until it caramelizes and browns slightly.
5. Add the smoked pork and saute a minute or two. Add the green chiles. Cook for 3 more minutes.
6. Move the cheese-covered tortilla to the round griddle or large pan. Spoon the pork mixture over the cheese-covered tortilla. Top the filled tortilla with another tortilla.
7. Cook the quesadilla until the tortilla browns on the bottom side, and then flip over and brown the other side. The quesadilla is done when both sides of the quesadilla are brown and the inside is hot and melty.
8. Remove quesadilla from the pan and return to a cutting board and let cool for a few minutes. Cut the quesadilla into 6 or 8 pie-shaped pieces.
Makes one large quesadilla which can serve two people. Serve with a side of salsa and some sour cream for dipping.
Variations: Use other smoked meat such as chicken to get a similar flavor. Omit the cheese or use fat-free cheese if you are watching your fat intake. You can use whole wheat tortillas as well. This smoked pork filling also works with soft and hard tacos and also can be used in enchiladas.
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