Loaded Pork Quesadillas
40aprons.com/meal-prep-sunday/Smoky leftover pork, sautéed peppers and onions, and melty pepper jack turn into crispy, golden quesadillas in minutes.
Recipe Makes (Approximate):
Equipment
- Large skillet or griddle
- small mixing bowl
- whisk
- Spatula
- Pizza cutter or sharp knife
Ingredients
For the Chipotle Crema
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce, finely minced
- 1 medium lime, juiced
For the Quesadillas
- 8 large flour tortillas
- 3 cups chipotle braised pork, warmed and roughly chopped
- 2 cups shredded pepper jack cheese
- 1 cup cooked fajita peppers and onions, warmed
- 2 tablespoons butter or neutral cooking oil, divided (avocado or vegetable oil )
To Finish
- ½ cup salsa verde, or as desired
- ½ cup pickled red onions, or as desired
- chipotle crema, as desired
Instructions
Make the Chipotle Crema
- Add 1 cup sour cream, 2 finely minced chipotle peppers in adobo, and the juice of 1 medium lime to a small bowl.
- Stir until thoroughly combined. Taste and add a little more lime juice or adobo sauce as desired, then set aside.
Assemble the Quesadillas
- Place 8 large flour tortillas on a clean work surface.
- Divide 2 cups shredded pepper jack cheese evenly among the tortillas, sprinkling the cheese over one half of each tortilla.
- Divide 3 cups warmed, roughly chopped chipotle pork and 1 cup warmed fajita peppers and onions evenly over the cheese.
- Fold the empty half of each tortilla over the filling and press down gently.
Cook the Quesadillas
- Heat a large skillet or griddle over medium heat. Add approximately ½ tablespoon of the 2 tablespoons butter or neutral oil, or just enough to lightly coat the cooking surface.
- Place as many quesadillas in the skillet as will fit without overlapping. Cook for 2 to 3 minutes, or until the bottoms are deeply golden.
- Flip the quesadillas and cook for another 2 to 3 minutes, until both sides are crisp and the pepper jack is completely melted.
- Transfer the cooked quesadillas to a cutting board. Repeat with the remaining quesadillas, adding more of the remaining butter or oil to the skillet as needed.
- Let the quesadillas rest for 1 to 2 minutes, then slice each into wedges.
- Serve warm with the prepared chipotle crema, ½ cup salsa verde, and ½ cup pickled red onions, adding more of any topping as desired.
Recipe Notes
Pepper jack cheese: Use a block of pepper jack and not pre-shredded. As pre-shredded has anti-caking agents and just doesn't melt as nicely!
Fajita peppers and onions: Use leftover cooked peppers and onions, or grab a frozen fajita vegetable blend to save time. Warm them first and drain any excess liquid so the quesadillas stay crispy.
Flour tortillas: Large burrito-size tortillas make generously filled quesadillas, but medium tortillas work too. For a gluten-free option, choose flexible gluten-free tortillas that can be folded without cracking apart.
Don’t overfill them: Not overstuffing the tortillas keeps the filling inside and helps the cheese melt evenly.
Nutrition Information (Approximate)
Calories: 839calProtein: 47gFat: 53gSaturated Fat: 27gTrans Fat: 0.2gCholesterol: 190mgSodium: 1125mgPotassium: 707mgTotal Carbs: 43gFiber: 4gSugar: 10gNet Carbs: 39gVitamin A: 1161IUVitamin C: 12mgCalcium: 606mgIron: 5mg
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