Leftover braised pork crisped with cumin and chipotle, folded into buttery griddled flour tortillas with Monterey Jack and served with quick-pickled red onion.
Pepper Jack makes a spicier quesadilla. The pickled onion keeps 2 weeks refrigerated and is good on tacos, salads and sandwiches.
Ingredients
Scale
Measurement units
- 3 cups reserved shredded pork (from Braised Pork Shoulder with Creamy White Beans)
- 8 flour tortillas (8-inch)
- 8 oz Monterey Jack
- 1 red onion
- ¾ cup apple cider vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chipotle chili powder
- ¼ cup fresh cilantro
- 2 tbsp unsalted butter
- ½ cup sour cream (for serving)
Ingredients
Scale
Measurement units
- 3 cups reserved shredded pork (from Braised Pork Shoulder with Creamy White Beans)
- 8 flour tortillas (8-inch)
- 8 oz Monterey Jack
- 1 red onion
- ¾ cup apple cider vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chipotle chili powder
- ¼ cup fresh cilantro
- 2 tbsp unsalted butter
- ½ cup sour cream (for serving)
Instructions
Quick-pickle the onion
Bring apple cider vinegar (¾ cup), granulated sugar (1 tbsp) and kosher salt (1 tsp) to a simmer in the saucepan for 2 minutes, stirring until dissolved.
Pack red onion into the jar, pour the hot liquid over and let stand for 20 minutes.
Equipment: small saucepan, pint jar
Crisp the pork
Heat olive oil (1 tbsp) in the skillet over medium-high heat.
Add reserved shredded pork (3 cups), ground cumin (1 tsp) and chipotle chili powder (½ tsp), press flat and cook for 6 minutes, turning once, until the edges are crisp and the pork is hot to 165°F.
Transfer to a plate and wipe out the skillet, about 1 minute.
Equipment: large skillet
Build the quesadillas
Lay out half of flour tortillas and sprinkle with half of Monterey Jack (8 oz).
Top with the crisp pork, already heated to 165°F, and fresh cilantro (¼ cup), then the rest of the cheese and the remaining tortillas, pressing gently.
Griddle the quesadillas
Melt a little of unsalted butter (2 tbsp) in the skillet over medium heat for each quesadilla.
Cook for 3 minutes, until golden underneath.
Flip and cook for 3 minutes more, until golden and the cheese melts; keep finished quesadillas warm on a baking sheet in a 200°F oven.
Equipment: large skillet
Serve
Cut into wedges and serve with the drained pickled onion and sour cream (½ cup).
Tomorrow's Meal
Pork Quesadilla Chilaquiles
Leftover quesadilla wedges get cut into strips, crisped in a skillet and simmered briefly in salsa, then topped with a fried egg.
Quick overview:
- 1.Cut leftover quesadillas into strips.
- 2.Crisp them in a little oil in a skillet over medium-high heat.
- 3.Pour in salsa and simmer for a minute to coat.
- 4.Top with a fried egg, pickled onion and cilantro.
Before you cook
Cook notes
- • The pickled onion keeps 2 weeks refrigerated and is good on tacos, salads and sandwiches.
- • Pepper Jack makes a spicier quesadilla.
- • Add a spoonful of the leftover white beans for a heartier filling.
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