Are you ready for a tasty and tasty quesadilla? A few weeks ago, my husband and I celebrated our seventh wedding anniversary. To celebrate, we took out our sea kayaks in hopes of spotting gray whales as they migrated to Baja Mexico. We paddled out for a few miles and ended up having an up close and personal encounter with a few giant whales. How crazy is this? It was an amazing experience. After all the paddling we were hungry. We ate at a little gourmet place called The Promiscuous Fork in La Jolla, CA. Isn’t it a great name? This name fascinates me. They have a Kalua Pork Quesadilla on their menu, and since I made it in December, I can’t resist a Kalua Pork craving. It’s delicious and easy to replicate at home. So, of course, I’m sharing it with you today! We didn’t have school on Friday, so I put the pork in the slow cooker in the morning and headed to Disneyland. We get home around dinner time and I can make these quesadillas in 15 minutes. Fraction! This is a super easy dinner and it’s so delicious. We have dinner on Friday and lunch on Saturday and Sunday. I can’t get enough of it!
Cooking time: 8 to 10 hours slow cooker + 15 minutes
yield: 6 to 8 servings
raw material
3 to 4 pounds boneless pork chops or pork shoulder
3 tbsp liquid smoke
1 tablespoon sea salt
16 (10-inch) flour tortillas
4 cups shredded mozzarella cheese
1 cup sour cream
cilantro for garnish
instruct
1. Make Kahlua pork by placing a pork roast in the bottom of a 6-quart slow cooker. Pour the smoked liquid over the meat and sprinkle with sea salt. Cook on low for 8 to 10 hours. Shred the meat with a fork.
2. Heat a heavy skillet or tortilla pan over medium heat.
3. Place quesadillas and 1/4 cup cheese on a tortilla, top with shredded pork, add 1/4 cup cheese, and finish with tortillas. Cook each quesadilla until the outside is browned and the cheese is melted, flipping halfway through.
4. Hot quesadillas topped with hoisin sauce and sour cream.