Funked Out Pork Quesadilla
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Greek Yogurt (low-fat)3 tbsps
Cilantro (chopped fresh)1
Salt2 cups
Monterey Jack (shredded)4 large
Whole Wheat Tortilla3 tbsps
Olive Oil3 tbsps
Garlic (chopped)1810 g
Pork ShoulderDirections:
1
For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine
2
Season with salt and pepper and set aside
3
For the quesadillas: Preheat a grill pan and spray with nonstick spray
4
Soak the onions in the jalapeno juice about 10 minutes
5
Drain
6
In a large bowl, mix together the jalapenos, onions, pork and cheese
7
Divide the mix on top of 2 tortilla rounds
8
Top each with another tortilla round
9
Spray the round with olive oil and place face down onto the grill
10
Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes
11
Flip and cook an additional 3 minutes
12
Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema
13
Preheat the oven to 425 degrees F
14
In a small bowl, mix the olive oil, garlic, salt, and pepper
15
Using a pastry brush, spread the mixture all over the pork shoulder
16
Set the meat on a rack set into a roasting pan
17
Roast for 20 minutes, and then reduce the heat to 325 degrees F
18
Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours
19
Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes