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Chipotle Pork Quesadillas

posted by regnisaw@yahoo.com 4 years ago

Ingredients


2 boneless pork chops (about 3/4 lb.)


Coarse salt & freshly ground black pepper


3 Tbs. extra-virgin olive oil


1/2 onion, chopped


1 c. canned diced tomatoes, undrained


3 cloves garlic, chopped


1 chipotle chile in adobo sauce, finely chopped


1/2 tsp. ground cumin


1/2 c. chopped cilantro, plus leaves for garnish


8 medium gluten free flour tortillas


1 c. shredded Monterey jack cheese


SPIKES’ Restaurant Style Salsa


Sour cream


Directions


Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 Tbs. olive oil over medium-high heat. Add the pork and cook until browned, 4 minutes per side. Transfer to a cutting board and let cool; cut into thin strips. In the same skillet, heat 1 Tbs. olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Stir in the tomatoes, garlic, chipotle and the cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes. Return the pork strips to the pan and add chopped cilantro. Preheat a George Foreman or similar type grill. Heat the tortillas in the microwave or in a pan just enough to make them soft. Divide the pork mixture among 4 warm gluten free tortillas and sprinkle with cheese. Top with the remaining tortillas. Working in batches, grill until the cheese is melted and the tortillas are slightly browned; about 5 minutes. Cut into wedges and top with the cilantro leaves, salsa and sour cream, if desired. (Serves: 4)




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