Time 30m Yield 4 servings (3/4 cup salsa). Number Of Ingredients 18 Steps:
In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients. , Place tortillas on a griddle. Layer one-half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa.,
Time 1h Number Of Ingredients 10 Steps:
Use garlic and salt to make a paste. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork. Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain. Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low. Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close. Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.
Time 16m Yield 4 servings Number Of Ingredients 16 Steps:
Coat a stove-top griddle with cooking spray and set over medium-high heat to preheat. In a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine. Arrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa. Combine all ingredients in a medium bowl and toss to combine. Yield: 4 servings
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 26 Steps:
Pork:. Place pork, chicken broth, salt, garlic, jalapenos and onion in large pot and bring to a slow simmer. Add cumin, oregano, tomato paste, chipotle chiles, adobo sauce and chile powder to meat. Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside. Salsa:. Combine salsa ingredients and chill for a minimum of 30 minutes. To assemble:. Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.
Time 25m Yield 6 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 350 degree F. In a skillet, saute kalua pork, onion, and won bok until done. On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese. Top with the remaining wrappers; press to seal. Combine garlic and butter. On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter. Place a quesadilla in pan to brown. Flip quesadilla and place skillet in oven until cheese melts. Cook the remaining quesadillas. Cut each quesadilla into quarters; top with Tomato and Avocado Salsa. Tomato and Avocado Salsa:. Combine all ingredients and serve with Kalua Pork Quesadillas. Makes 3 cups.
Time 25m Yield 8 Number Of Ingredients 6 Steps:
Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half. Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa
