Quesadillas al Pastor Recipe
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Why I Love This Recipe
Thinly sliced pastor meat is layered with Oaxaca or Chihuahua cheese between flour or corn tortillas, then toasted on a griddle until golden and crispy. These are great for an easy dinner.
Ingredients You'll Need
2 cups chopped fresh pineapple (from 1 pineapple)
1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1 pound prepared shredded smoked pork
1 ripe medium avocado, diced
1/2 cup finely chopped red bell pepper
8 ounces Monterey Jack cheese, shredded (about 2 cups)
8 (10-in.) flour tortillas
1/2 cup (4 oz.) salted butter
Directions
Combine pineapple, cilantro, red onion, lime juice, and salt in a medium bowl. Toss pork with 1/2 cup pineapple mixture. Add avocado and bell pepper to remaining pineapple mixture; set aside.
Sprinkle 1/4 cup cheese over each of 4 tortillas; top evenly with pork mixture. Sprinkle evenly with remaining cheese, and top with remaining tortillas.
Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high. Add 1 quesadilla to skillet, and cook until tortillas are golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining butter and quesadillas. Cut quesadillas in half, and serve with remaining pineapple relish and lime wedges.
Pairs Well With
salsa
Questions, Comments & Reviews
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