Pork Quesadillas by Chef MJ Adams

Last Updated by Melissa Sievers on

Pork Quesadillas

By MJ Adams

Peggy Greenway and MJ AdamsPeggy Greenway and MJ AdamsSDPB 2018

Ingredients:

2-3 lb. pork butt or shoulder

2 large, fresh poblano peppers

2 cloves garlic, rough-chopped

1 carrot, peeled and diced

1 small onion, peeled and diced

1/2 T. ground cumin

salt & pepper

2 sprigs thyme

3 cups chicken or vegetable stock

1-2 cups grated Monterey Jack cheese

1 T. olive oil or corn oil (plus more for brushing onto tortillas)

1 package small or medium flour tortillas

2 limes

Optional for garnish:
Mexican crema (Substitute creme fraiche or sour cream)

1 avocado sliced or mashed with dash of lime & salt

2 T. chopped cilantro

pickled jalapeños

Note

• Do not trim the pork butt unless it is especially fatty. Fat retains flavor.

Directions:

  • Pre-heat oven to 350 degrees.
  • Warm 1 T. olive on medium heat in large, oven-proof pan.
  • Add pork shoulder. (If large, cut in half.) Brown all sides. Season with salt, pepper and cumin while cooking. Remove from pan.
  • Add carrots, onion and garlic to pan. Cook for one minute.
  • Add 1 ½ cup of the chicken stock, pork, and fresh thyme. Bring to boil. Cover.
  • Bake in oven for at least 2½ hours, occasionally checking stock level. f stock evaporates, add enough stock or water to keep level at 1 cup. Pork should flake easily with fork when ready.
  • While pork bakes, roast, de-seed and julienne peppers.
  • Remove pork from oven. Cool for 5-10 minutes covered.
  • Remove lid. Remove thyme sprig.
  • Shred pork.
  • Add cooked vegetables to pork and mash together.
  • Add juice of ½ lime.
  • Add salt to taste.
  • Add chopped cilantro.

 

Assembly:

  • Place open tortilla on flat surface.
  • Add shredded pork, leaving ¼” around tortilla edge.
  •  Sprinkle cheese evenly over pork.
  • Add serving of peppers.
  • Press second tortilla firmly down on top of pork, cheese and peppers.
  • Cook for 3-5 minutes on each side in lightly oiled skillet on medium heat or bake on lightly oiled sheet pan at 375 degrees.
  • Cool and cut into triangles.
  • Drizzle with Mexican crema & barnish with avocado, jalapenos, lime wedges.
  • Serve with margaritas, Mexican beer or Gewurztraminer.

Watch an extended cut of Chef MJ Adams preparing pork quesadillas with Peggy Greenway of Greenway Pork.

Additional pork recipes can be found here.