Ingredients with Measurements:
- 1 pound pork tenderloin, sliced thinly
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup vegetable oil
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine lime juice, fish sauce, soy sauce, honey, red pepper flakes, and cilantro. Mix well.
2. Add sliced pork to the bowl and toss to coat. Let marinate for at least 30 minutes.
3. Heat a large skillet over medium-high heat. Add vegetable oil.
4. Add the marinated pork to the skillet and cook until browned and cooked through, about 5-7 minutes.
5. Remove pork from skillet and set aside.
6. In the same skillet, place one tortilla and sprinkle with 1/4 cup of shredded cheese.
7. Add a layer of cooked pork on top of the cheese.
8. Top with another 1/4 cup of shredded cheese and another tortilla.
9. Cook until the tortilla is golden brown and the cheese is melted, about 2-3 minutes per side.
10. Repeat with remaining tortillas, pork, and cheese.
11. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 28g
Carbohydrates: 38g
Protein: 30g
Sodium: 1280mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
Variations:
- Add sliced bell peppers and onions to the quesadillas for added flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to slice the pork thinly so it cooks quickly and evenly.
- Don't overcrowd the skillet when cooking the pork to ensure it browns properly.
- Use a spatula to press down on the quesadilla while cooking to help melt the cheese.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with chopped fresh cilantro and lime wedges.
Pairings:
Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Mexican street corn
- Black bean salad
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is not browning evenly, try flipping it more frequently.
- If the cheese is not melting, try covering the skillet with a lid to trap the heat.
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:
Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The Moo Manao marinade adds a tangy and savory flavor to the pork, which pairs well with the melted cheese and crispy tortilla.
Serving suggestions:
Serve as an appetizer or main dish.
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