Experience the bold and spicy fusion of Spicy Pork Al Pastor Quesadillas paired with the vibrant flavor of Roasted Tomatillo Salsa Verde. This recipe delivers a taste of authentic street food with a delicious kick that will leave you craving more.
Ingredients: 1 lb pork shoulder, thinly sliced. 1 cup pineapple, diced. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tbsp chipotle in adobo sauce, chopped. 1 tsp cumin. 1 tsp smoked paprika. 1/2 tsp oregano. Salt and pepper to taste. 2 cups shredded Monterey Jack cheese. 8 small flour tortillas. 1/4 cup fresh cilantro, chopped. 1 lime, cut into wedges.
Instructions: Sliced pork shoulder, diced pineapple, chopped red onion, minced garlic, chopped chipotle in adobo sauce, cumin, smoked paprika, oregano, salt, and pepper should all be put in a bowl together. Let it sit for at least 30 minutes after you mix it well. Set the pan on medium-high heat. After marinating the pork, cook it until it's fully cooked and the sugar starts to caramelize. Set up a second pan on medium heat. Put one tortilla on the skillet, then add some of the cooked pork mixture. Top that with another tortilla and sprinkle with shredded Monterey Jack cheese. If you want the cheese to melt and the tortillas to turn golden brown, cook the quesadilla for two to three minutes on each side. Do the same thing with the rest of the tortillas and filling. Put tomatillos, jalapeo, cilantro, and lime juice in a blender. This is the Roasted Tomatillo Salsa Verde. Blend it until it's smooth. Grilled tomato salsa verde and lime wedges should be served with the spicy pork al pastor quesadillas. You will love how spicy and tasty these quesadillas are.
Prep Time: 30 minutes
Cook Time: 20 minutes
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