Spicy Pork Al Pastor Quesadillas
Ingredients
The pork and marinade
-
1 ½
pounds
thin-sliced pork shoulder
-
1
each
white onion, quartered
-
2
cloves
garlic, minced or grated
-
2
tablespoons
chili powder
-
1
teaspoon
dried oregano
-
½
teaspoon
cumin
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
3
each
chipotle chilies in adobo, chopped
-
2
tablespoons
adobo sauce
-
½
cup
orange juice
-
½
cup
pineapple juice
-
6
each
8-inch flour tortillas
-
2
cups
shredded Mexican cheese
-
1
cup
cooked white or brown rice
-
to taste
each
fresh cilantro and lime wedges for serving
The salsa verde
-
6
each
tomatillos, skins removed
-
2
tablespoons
Korean Sunchang (or sriracha/Gochujang)
-
¼
cup
fresh pineapple chunks
-
2
tablespoons
sesame oil
-
2
tablespoons
rice vinegar
-
2
tablespoons
low sodium soy sauce
-
Juice from 2
each
limes
-
1-2
tablespoons
toasted sesame seeds
-
½
cup
fresh cilantro, chopped
Instructions
- Blend onion, garlic, chili powder, oregano, cumin, chipotle chilies, adobo sauce, orange juice, and pineapple until smooth.
- Marinate the pork in the blended sauce for at least 1 hour or overnight.
- Prepare the tomatillo salsa by broiling tomatillos until charred, then blending with pineapple, Korean Sunchang, sesame oil, rice vinegar, soy sauce, and lime juice.
- Grill the marinated pork until cooked through, basting with marinade for extra flavor, then let it rest and dice.
- Preheat a waffle iron or quesadilla maker, layer tortillas with cheese, pork, rice, and more cheese, then top with another tortilla.
- Cook until golden brown, about 5 minutes, and repeat with remaining ingredients.
- Serve quesadillas warm with salsa verde and fresh cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
668
Total fat
30g
Total carbohydrates
60g
Total protein
30g
Sodium
600mg
Cholesterol
90mg
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