Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small cubes
- 1 tbsp. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 zucchinis, diced
- 2 yellow squash, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and pepper, to taste
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
Special Equipment Needed:
- Large skillet
- Griddle or non-stick pan
Step-by-Step Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5-7 minutes.
2. Add onion and garlic to the skillet and cook until softened, about 3-4 minutes.
3. Add zucchini, yellow squash, red bell pepper, jalapeno pepper, cumin, chili powder, salt, and pepper to the skillet. Cook until vegetables are tender, about 10-12 minutes.
4. Preheat a griddle or non-stick pan over medium-high heat.
5. Place a tortilla on the griddle or pan. Sprinkle 1/4 cup of cheese on one half of the tortilla. Spoon 1/4 cup of the pork and vegetable mixture on top of the cheese. Fold the other half of the tortilla over the filling.
6. Cook the quesadilla until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side. Repeat with remaining tortillas and filling.
7. Cut the quesadillas into wedges and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 470
Fat per serving: 25g
Carbohydrates per serving: 33g
Protein per serving: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
- Red bell pepper can be substituted with green bell pepper.
Variations:
- Add black beans or corn to the filling for added texture and flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Serve with salsa, guacamole, and sour cream on the side.
Tips and Tricks:
- Make sure to dice the vegetables into small, bite-sized pieces for even cooking.
- Use a non-stick pan or griddle to prevent the quesadillas from sticking.
- Don't overfill the tortillas with the filling, or they may be difficult to flip.
Storage Instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the quesadillas on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation Ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested Side Dishes:
- Spanish rice
- Black beans
- Refried beans
- Corn on the cob
Troubleshooting Advice:
- If the quesadillas are sticking to the pan, use a spatula to gently loosen them before flipping.
- If the tortillas are not browning evenly, adjust the heat as needed.
Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Calabacitas con Puerco Quesadillas are a popular Mexican dish that originated in the southwestern United States. The dish is a fusion of Mexican and American cuisine, featuring traditional Mexican ingredients like zucchini and jalapeno peppers, combined with American cheese and flour tortillas.
Flavor Profiles:
The dish is savory and slightly spicy, with a combination of tender pork, flavorful vegetables, and melted cheese.
Serving Suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican