Pork Carnitas Quesadillas With Pineapple Salsa Recipes
ROASTED GARLIC AND CARNITAS QUESADILLAS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool.
- Reduce the oven temperature to 300 degrees.
- When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins.
- Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil.
- Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste.
PORK QUESADILLAS WITH FRESH SALSA
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
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.
PORK CARNITAS
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Provided by Nette
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g
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