Man, do I love quesadillas. Here is a lovely twist on the classic with charred garlic crema, charred poblano and ground pork and lots of cheese. Yum!
2 cloves garlic
1 poblano pepper
1/2 cup sour cream
10 ounces ground pork
2 teaspoons taco seasoning
6 six-inch flour tortillas
2 ounces shredded pepper jack cheese
salt, pepper, oil
Preheat broiler with racks in the top and center positions.
Place 1 whole garlic clove and poblano pepper on a rimmed baking sheet. Broil on top oven rack until well charred all over, turning occasionally, about 5 minutes for garlic and 10 minutes for pepper. Transfer to a bowl; cover with plastic wrap or clean kitchen towel.
While garlic and poblano broil, finely chop 1 teaspoon raw garlic; set aside.
Once poblano is cool enough to handle, peel away and discard charred outer skin, stem, and seeds; thinly slice remaining pepper and set aside.
Finely chop charred garlic. Add to a small bowl with sour cream ; stir to combine and season with salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high. Add pork, 1/4 teaspoon salt , and a few grinds of pepper . Cook, breaking up into smaller pieces, until browned and no longer pink, about 3 minutes. Stir in taco seasoning and chopped raw garlic ; continue to cook, 1 minute. Add 1/4 cup water and cook until almost evaporated, about 1 minute more; remove from heat.
Stir sliced poblano into skillet with pork.
Brush 1 side of each tortilla generously with oil. Arrange on a work surface, oiled-side down. Mound pork-poblano filling on one half of each tortilla. Top with cheese, then fold into half-moons to close.
Arrange quesadillas on reserved baking sheet; broil on center oven rack until cheese is melted and quesadillas are golden-brown, rotating sheet and flipping quesadillas halfway through cooking time, 2–4 minutes.
Cut pork and poblano quesadillas into wedges and serve with charred garlic crema alongside. Enjoy!
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