Fall Scoop
Smokey Pulled Pork Quesadillas
Ingredients
- 2 c Chef's Line® All-Natural* Smoked Pork Butt
- 3 c del Pasado® Shredded Mexican-Style Three Cheese Blend
- 4 ea. del Pasado 12" Flour Tortilla
- 4 oz. Pico de Gallo
- Optional Chef's Line Guacamole
- Optional Glenview Farms® Sour Cream
PREPARATION
Prepare the Pulled Pork: In a skillet over medium heat with any juices remaining in the bag.
Stir occasionally and heat until the pork is warmed through. Shred and set aside.
Assemble the Quesadillas:
- Preheat a flat top griddle over medium-high heat.
- Lay out one tortilla and sprinkle a layer of the Three Cheese Blend evenly over half of the tortilla.
- Add a generous portion of the Pulled Pork on top of the cheese.
- Sprinkle some Pico de Gallo over the Pulled Pork.
- Fold the tortilla in half to cover the filling.
- Place on a flat top 2 minutes per side.
Place the partly cooked quesadillas on the grill and cook for 1 minute, or until grill marks appear
Carefully flip the quesadilla and grill for another 1 minute, until the other side has grill marks and the cheese is fully melted.
Remove from the grill and cut into wedges. Serve with sour cream, salsa and guacamole on the side.
Enjoy your Smokey Pulled Pork Quesadillas!
Recipe By Paris Dreibelbis, Food Fanatics® Chef, Milwaukee, Wi
Serves 1
*No artificial ingredients. Minimally processed.