Mexican > Mexican Quesadillas

Queso de Puerco Quesadillas Recipe

Ingredients with Measurements:
- 1 lb. pork shoulder, cooked and shredded
- 1 tbsp. vegetable oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- Salt and pepper, to taste
- 8 oz. queso fresco cheese, crumbled
- 8 flour tortillas
- 1/4 cup fresh cilantro, chopped

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and jalapeño pepper and cook until softened, about 5 minutes.

2. Add the shredded pork, cumin, oregano, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.

3. Add the crumbled queso fresco cheese to the skillet and stir until melted and combined with the pork mixture.

4. Place a tortilla on a flat surface and spoon a generous amount of the pork and cheese mixture onto one half of the tortilla. Fold the other half over the filling to create a half-moon shape.

5. Heat a large skillet over medium-high heat. Place the quesadilla in the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side.

6. Repeat with the remaining tortillas and pork mixture.

7. Serve hot, garnished with fresh cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 38g
Protein: 24g
Sodium: 780mg
Sugar: 2g

Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Queso fresco cheese can be substituted with any other Mexican cheese such as queso blanco or chihuahua cheese.

Variations:
- Add diced tomatoes or bell peppers to the pork mixture for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top the quesadillas with guacamole or salsa for added flavor.

Tips and tricks:
- Make sure to use a non-stick skillet to prevent the quesadillas from sticking.
- Use a spatula to press down on the quesadillas while cooking to ensure the filling stays in place.
- To make the pork mixture ahead of time, cook the pork and cheese mixture and store in an airtight container in the refrigerator for up to 3 days.

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 in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the quesadillas on a platter with a side of guacamole and salsa for dipping.

Garnishes:
Fresh cilantro

Pairings:
- Serve with a side of Mexican rice and black beans.
- Pair with a cold beer or margarita.

Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob

Troubleshooting advice:
- If the quesadillas are sticking to the skillet, make sure to use a non-stick skillet and add a little more oil to the pan.
- If the filling is falling out of the quesadillas, use a spatula to press down on the quesadillas while cooking to ensure the filling stays in place.

Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover quesadillas in the refrigerator within 2 hours of cooking.

Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with a flour tortilla and filled with cheese and other ingredients such as meat, vegetables, or beans.

Flavor profiles:
Savory, cheesy, slightly spicy

Serving suggestions:
Serve hot with a side of guacamole and salsa for dipping.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Rich, Cheesy