Sunday, October 21, 2012

Pork Quesadellia

I don't think there is ever a bad time for a Quesadellia.  You could run down to your favorite corner taco shop and grab one.  Why not just make your own?  These things and fresh, warm, crispy and just as cheesy as you like em.  There are three key tips to making a pleasing quesadellia.  First the shell should be crispy, but not overdone.  Second, they should be gooey cheesy. Third the filling must me full of flavor.

It's no secret that the top choice of meats in our home is Pork.  Make your quesadellia your way with a filling that sits your tastes.  Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back.

3 Cups Shredded Pork
1/2 Cup Tomato Sauce
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Shredded Mexican Blend Cheese
1 Package 12 Count Flour Tortillas

In skillet warm 1 teaspoon olive oil.  Add green onion, cloves and hatch peppers.  Still constantly until onion is slight tender.  Add tomato sauce and meat.  Let simmer for 10 minutes allowing broth to evaporate.  Stir in taco seasoning mix thoroughly and remove from heat.  Cover and set aside.

Heat griddle on medium and lightly coat with cooking spray.  This will give the tortilla a nice crispy texture.   Place one tortilla on griddle BEFORE it turns hot.  Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat.  A little less, a little more depending how full you like you quesadellia.  Cover meat with another layer of cheese and top with tortilla.  With a turner press the quesadellia so that filling is merged to the edge.  Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone.  Serve with the following condiments of your choice:

Sour Cream
Sliced Avocado

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