Braised Pork and Corn Quesadillas
Braised Pork and Corn Quesadillas
Ingredients
- 2 cups (500 ml) chipotle braised pork
- 4 green onions, cut into 2-inch (5 cm) pieces
- 4 homemade wheat tortillas, or store-bought
- 1 tbsp (15 ml) olive oil
- 1 cup (100 g) sharp cheddar cheese, grated
- ½ cup (75 g) frozen corn kernels, thawed
- ½ cup (15 g) cilantro leaves
Instructions
- In a small pot, gently heat the braised pork in its sauce. Shred the meat into smaller pieces with a fork. Let the sauce reduce over medium-low heat until it nicely coats the meat. Remove from the heat..
- Meanwhile, in a large skillet over medium heat, cook the green onions without adding any fat until starting to char. Set aside on a plate.
- Lightly oil two skillets and preheat over medium heat.
- On a work surface, using a pastry brush, cover one side of each tortilla with the oil. Turn the tortillas over and cover half of each one with ½ cup (125 ml) of the pork. Cover the pork with the green onions and remaining ingredients. Fold the tortillas in half around the fillings (see note).
- Brown the quesadillas for 2 to 3 minutes on each side. Cut in half, if desired. Serve immediately.
Braised Pork and Corn Quesadillas