Skip to main content

Pork and Poblano Quesadillas


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!


 Ingredients:

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


Method:

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!

Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the