01 October 2010

Pulled Pork Quesadilla

I love quesadillas. Crispy tortillas filled with melted cheese, and veggies, meat, seafood, or all of the about. There was about 6 months where all I ate were quesadillas. I kid you not. I had moved back home for a year after trying out college and got myself a couple of jobs that monopolized dinner time nearly every day of the week. And my parents acquired a quesadilla maker.

I know, I know, a quesadilla maker? Yes folks, someone actually produced a quesadilla maker. It’s right up there with the grilled cheese maker (yeah, I owned one of those also), probably marketed to folks who don’t own a stove or a skillet. Except it takes up more room than a grilled cheese maker. So of course, most people don’t NEED a quesadilla maker, but for about 6 months it kept my interest enough to use it and clean it every night. So I would make a quesadilla out of pre-shredded cheese and whatever they had for dinner that night; chicken, steak, salad, and once even a hot dog quesadilla. That last one didn’t come out too well, too greasy. But I’d consider doing it again using a grilled hotdog.

So surprisingly enough, I didn’t think of pulled pork quesadillas on my own. Having a bunch of pulled pork left over, and tired of eating it on a hamburger bun, I did a quick search that led to Life’s Ambrosia, one of my favorite food blogs (I may have mentioned it before). As soon as I saw it, I wanted to kick myself. How Simple! How Perfect!

So if you have some pulled pork waiting for you in your freezer like I did, pull it out, buy some avocados, and make yourself a simple meal. I always make my guacamole from scratch and it comes out different every time. Usually I just mash up some avocados and throw in spices and continue taste testing until I’m satisfied with it. At a minimum it should included: salt, pepper, crushed red pepper, garlic powder, dried onion, chili powder, and lime juice. When adding it to a dish like this, where it is an ingredient and not just a condiment, I’ll often chop up tomatoes, red onions, cilantro, etc. and mix it all together.

I also love sour cream on nearly any quesadilla, so I whipped up a Chipolte Sour Cream Sauce for this as well. You’ll find rough recipes for each below.

Pulled Pork Quesadillas
Printable Recipe
Inspired by Life's Ambrosia
  • Tortillas
  • Shredded Pepperjack or Cheddar Cheeses
  • Guacamole
  • Pulled Pork
  1. Heat a large non-stick skillet over medium heat. Place one tortilla on it.
  2. Top with a thin layer of cheese, getting as close to the end as possible.
  3. Top cheese with a layer of pulled pork.Top pork with guacamole.
  4. Top guacamole with more cheese.
  5. Top cheese with another tortilla.
  6. Wait until bottom gets a nice golden brown (use a spatula to carefully take a peak).
  7. Flip quesadilla over. I often put a plate upside down over it, flip it over onto the plate, and then slide it back onto the skillet.
  8. Continue cooking until that side is beautifully golden brown.
Chipolte Sauce
Printable Recipe
by Kacey's Kitchen
  • Chipolte with adobo sauce
  • ¾ cup Sour cream (eyeball)
  • 2 tbsp Mayonaise (eyeball)
  • Lime juice
  • Cilantro (optional)
  1. Chop a few chipotles up.
  2. Add chipoltles with sauce to sour cream.
  3. Add mayonnaise and stir to combine.
  4. Taste, if you want more spice, add some more chipotles, if it’s too hot, add more sour cream.
  5. Stir in a squirt of lime juice and cilantro.
  6. Serve on anything.

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