Ingrédients pour Pork Carnitas Quesadillas With Pineapple Salsa
- Fresh Pineapple
- Red Bell Pepper
- Yellow Pepper
- Poblano Pepper
- Red Onion
- Jalapeno Pepper
- Lime Juice
- Ground Cumin
- Cilantro
- Salt & Pepper
- Boneless Pork Chops
- 1 cup chicken broth
- 1 tsp salt
- Garlic Cloves
- 1/2 medium onion (chopped)
- Fresh Jalapeno Peppers
- Dried Ancho Chile Powder
- Mexican Oregano
- Chipotle Chile
- Adobo Sauce
- 2 tbsp tomato paste
- Flour Tortillas
- Frozen Corn
- 1/2 cup black beans (rinsed and drained)
- Havarti Cheese
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Comment préparer Pork Carnitas Quesadillas With Pineapple Salsa
- **Prepare the Pork:** In a large pot or Dutch oven, combine 2 lbs pork shoulder (butt roast), 1 cup chicken broth, 1 tsp salt, 4 cloves garlic (minced), 1 jalapeno pepper (minced), and 1/2 medium onion (chopped). Bring to a gentle simmer over medium heat.
- **Simmer the Pork:** Add 2 tsp ground cumin, 1 tsp dried oregano, 2 tbsp tomato paste, 1 tbsp chipotle chiles in adobo sauce (finely chopped), and 1 tbsp chili powder to the pot. Stir well to combine.
- **Slow Cook:** Reduce heat to low, cover, and simmer for 1 1/2 - 2 hours, or until the pork is incredibly tender and easily shreds with a fork.
- **Shred the Pork:** Increase heat to medium-high and cook uncovered for 5-10 minutes, or until most of the liquid has evaporated. Remove the pork from the pot and shred it with two forks.
- **Make the Pineapple Salsa:** While the pork simmers, combine 2 cups diced pineapple, 1/2 red onion (finely diced), 1/2 cup chopped cilantro, 2 tbsp lime juice, 1/4 tsp salt, and a pinch of red pepper flakes in a medium bowl. Refrigerate for at least 30 minutes to allow the flavors to meld.
- **Assemble the Quesadillas:** Lay out 6-8 large flour tortillas. Spread half of the shredded pork evenly over one half of each tortilla.
- **Add Fillings:** Top with 1/2 cup corn kernels, 1/2 cup black beans (rinsed and drained), and 1 1/2 cups shredded cheese (Monterey Jack or cheddar recommended).
- **Cook the Quesadillas:** Fold the tortillas in half and cook on a lightly oiled griddle or large skillet over medium heat for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly.
- **Keep Warm:** Transfer the quesadillas to a baking sheet and place in a warm oven (200°F) while you finish cooking the remaining quesadillas.
- **Serve:** Serve the quesadillas immediately, topped with generous spoonfuls of the chilled pineapple salsa.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
21g
Fat
21g
Carbs
9g
