Wednesday, June 1, 2016

Pulled Pork Rib Taco Quesadillas




This is a hybrid between a quesadilla and a taco.  It has the usual filling for a quesadilla, meat and cheese, and the traditional taco toppings of salsa, shredded lettuce and sour cream.  Whereas the tacos usually include these goodies inside the taco shell together with the meat they are now used as a topping in this hybrid recipe.  The quesadillas are ideal for this mode of adding these usual accompaniments to the tacos right on top because of the unique crispness of the tortillas used. This combination recipe is easier to eat and handle since all the fillings are encased in the tortilla rather than the taco shell.

I served this at our Book Club meeting last night held at the McGinnis Sisters Specialty Store in Monroeville, PA.  We usually have a themed dinner prepared by the talented Karen Novak, the Book Club and event organizer of McGinnis Store Monroeville but last night was a potluck affair.


Some, who did not mind the heat of the jalapenos, raved about it.  My picky taster, my husband, gave it a thumbs up too.

Below are photos I took during our meeting where we had for the book theme of the evening, "naughty heroines". We also had Brynn Chapman as a guest speaker. She is a prolific author of young adult fantasy books including the recently published The Requiem Red (click on image below for summary and to purchase). It was a great night of food and interesting discussions among friends.








Pulled Pork Rib Taco Quesadillas

  • 2 cups cooked leftover pork (butt, ribs, shoulder), chopped (Note 1)
  • a few tablespoons of the leftover sauce of the pork
  • 1 onion, chopped
  • 8 jalapeno pepper slices, bottled, chopped (Note 2)
  • 2 cups shredded cheddar cheese
  • salsa
  • shredded lettuce
  • 4-8 inch flour tortillas
Mix the cooked pork, some sauce, onion, jalapeno pieces and shredded cheese in a bowl.

Place a whole tortilla on a plate and fill half of it with 1/4 amount of the pork and cheese mixture.  Put the other half of the tortilla over the filled part.  Spray both sides with cooking spray.

Place the filled tortilla into a large preheated saute or griddle pan that has been coated with cooking spray.  Heat till the tortilla crisp up, carefully turn to the other side and crisp up this other side.

Cut into triangles and serve with shredded lettuce and salsa.  One can also serve the taco quesadillas with sour cream.  

Notes

1.  I used the left overs from the Cola Soy Sauce Ribs found in this blog.  It is an easy slow cooker recipe. You can also use this other recipe, The Rolling Stone Spare Ribs from this blog.

2. You can also serve the jalapenos as a topping instead of being part of the filling.


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