Funked Out Pork Quesadilla Recipes

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FUNKED OUT CHEF SALAD



Funked Out Chef Salad image

Provided by Aaron McCargo Jr.

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

1 cup olive oil-poached tuna, flaked gently apart, oil reserved
1 lemon, zested and juiced
1 shallot, minced
1 cup marinated artichoke hearts, quartered
2 roasted red peppers, chopped
1 tablespoon crushed red pepper flakes
1/2 cup pepperoncini
1 cup fresh basil leaves, chopped
1 (15-ounce) can chickpeas, rinsed
1 (10-ounce) bag arugula, washed well and dried
Salt and fresh ground black pepper
2 tablespoons olive oil

Steps:

  • In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots. To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula. Toss gently.
  • On a large chilled platter, arrange the salad. Add the tuna to the top. Sprinkle with salt and pepper. Drizzle the olive oil over the top.

PORK QUESADILLAS



Pork Quesadillas image

This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 10

1 large garlic clove
Coarse salt and ground pepper
1 tablespoon vegetable oil, plus more for grates
1 pork tenderloin (3/4 to 1 pound)
1 large red onion, cut into 1/2-inch-thick slices
4 flour tortillas (10-inch or burrito-size)
4 tablespoons spicy brown mustard, plus more for serving
6 ounces thinly sliced baked ham
3 to 4 dill pickles, thinly sliced lengthwise
8 ounces provolone or Swiss cheese, coarsely shredded (about 2 cups)

Steps:

  • Use garlic and salt to make a paste. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.
  • Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain.
  • Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
  • Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close.
  • Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.

PULLED PORK QUESADILLA



Pulled Pork Quesadilla image

Time 10m

Number Of Ingredients 8

2 tortillas - flour or corn, your choice
2 Tablespoons butter
1/2 cup shredded cheese
1/4 cup pulled pork - leftover pulled pork works great!
1/8 cup black beans
Cilantro Lime Dressing
Sour Cream
Guacamole

Steps:

  • Heat skillet or griddle to medium low heat. Spread butter on one side of each tortilla. Place one tortilla butter side down on griddle. Place 1/4 cup shredded cheese on top of quesadilla. Top with pulled pork and black beans. Place remaining cheese.on top then place second tortilla over mixture with butter side up. Grill for approximately 3 minutes or until bottom is golden. Gently flip and cook second side 3 more minutes. Remove from griddle. Cut with pizza cutter and put on plate. Drizzle quesadilla with cilantro lime dressing or place it on side for dipping along with any other condiments you'd enjoy. Devour!

LEFTOVER PORK QUESADILLAS



Leftover Pork Quesadillas image

Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 5

1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped
1 tablespoon chopped pickled jalapenos
4 large flour tortillas
2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots)
3 1/2 ounces Monterey Jack cheese, grated (1 cup)

Steps:

  • In a medium bowl, combine roasted vegetables and jalapenos. Spread mixture on half of each of 4 tortillas. Thinly slice pork chops, discarding bones. Top vegetable mixture with pork and cheese; fold tortillas over filling.
  • Heat a large heavy skillet over medium-high. In two batches, cook quesadillas until cheese is melted, 2 minutes per side. Cut into wedges and serve.

Nutrition Facts : Calories 432 g, Fat 26 g, Fiber 5 g, Protein 19 g, SaturatedFat 9 g

PORK QUESADILLAS WITH FRESH SALSA



Pork Quesadillas with Fresh Salsa image

I threw this together one night when I was in the mood for quesadillas but didn't feel like going out. The homemade salsa is so fresh and wonderful, you'll absolutely want to double the recipe. -Adam Gaylord, Natick, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (3/4 cup salsa).

Number Of Ingredients 18

1 tablespoon olive oil
1 each small green, sweet red and orange peppers, sliced
1 medium red onion, sliced
3/4 pound thinly sliced cooked pork (about 3 cups)
1/4 teaspoon salt
1/8 teaspoon pepper
SALSA:
2 medium tomatoes, seeded and chopped
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
2 teaspoons olive oil
1 to 2 teaspoons chopped seeded jalapeno pepper
1 teaspoon cider vinegar
1/8 teaspoon salt
Dash pepper
QUESADILLAS:
4 flour tortillas (10 inches)
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients. , Place tortillas on a griddle. Layer one-half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa.,

Nutrition Facts : Calories 589 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 9g fiber), Protein 43g protein.

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