| Level: | Easy |
| Total: | 5 hr 26 min |
| Prep: | 20 min |
| Inactive: | 40 min |
| Cook: | 4 hr 26 min |
| Yield: | 4 servings |
Ingredients
- 1 cup low-fat Greek yogurt
- 1 lime, zested and juiced
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons chipotle en adobo sauce
- Salt and freshly ground black pepper
- 1/2 red onion, chopped
- 1/2 cup chopped pickled jalapenos, juices reserved
- 2 cups shredded Simple Roasted Pork Shoulder, recipe follows
- 2 cups shredded Monterey Jack or Mexican blend cheese
- Nonstick olive oil spray
- 4 large whole wheat tortillas (or white, corn or sun-dried tomato)
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 1 (4 pound) pork shoulder
Instructions
- For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside.
- For the quesadillas: Preheat a grill pan and spray with nonstick spray.
- Soak the onions in the jalapeno juice about 10 minutes. Drain.
- In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1384 |
| Total Fat | 96 g |
| Saturated Fat | 35 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 86 g |
| Cholesterol | 295 mg |
| Sodium | 1653 mg |
Reviews
Delicious! The husband and I loved this recipe. I used leftover pullednpork I already had. Also, I did sub sour cream (less healthy!) for the greek yogurt. I will definitely make this again.
This was quite good. I had a bit of pulled pork leftover and just used the recipe using that. Will make again, would also make a great hors d’ oeuvre before dinner using smaller tortillas. The crema would be great on a burger, chicken, turkey or fish taco. Served it with some mango cole slaw. Refreshing. Try this you won’t be sorry.
These were excellent and extremely easy. I had made the pork shoulder the night before so prep time was minimal. They have a great kick with the jalapenos and the dipping sauce is very good! It’s cool with a slight kick which is perfect for these quesadillas. Up next is the pasta recipe!
Excellent recipe and very easy to make. I also made the pasta dish from this episode, which was also very good.
Never had a pork quesadilla and I found it very delicious. Family loved it. Once the pork shoulder is done, it was aquick lunch for the grand children