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Mole Pork and Green Olive Quesadillas
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Yield: 6 cups
Prep: 1 hr1 hr. Cool: 20 mins Cook: 4 minsper batch Slow Cook: 10 hrs to 11 hrs (low) or 5 to 6 hrs. (high)
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  • user reviews (3)
Mole Pork and Green Olive Quesadillas
Ingredients
  • 1
    cup chopped onion (1 large)
  • 3
    garlic, minced
  • 2
    tablespoons olive oil
  • 2
    teaspoons chili powder
  • 1/2
    teaspoon ground cumin
  • 1/4
    teaspoon ground cinnamon
  • 1/4
    teaspoon dried oregano, crushed
  • 2
    teaspoons all-purpose flour
  • 1/3
    cup chicken broth
  • 2
    tablespoons semisweet chocolate pieces
  • 2
    cups Pulled Pork Master Recipe (see recipe below)
  • 6
    8 inches flour tortillas
  • Nonstick cooking spray
  • 1
    cup shredded Monterey Jack cheese (4 ounces)
  • 2/3
    cup pimiento-stuffed green olives, sliced
  • 1/2
    cup thinly sliced red onion (1 medium)
Directions

1. In a large skillet, cook chopped onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in chili powder, cumin, cinnamon, and oregano; cook and stir for 1 minute more. Stir in flour. Stir in chicken broth all at once. Cook until thickened and bubbly, stirring constantly. Stir in chocolate until melted. Stir in shredded pork and heat through.

2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with pork, green olives, and red onion slices. Fold tortillas in half, pressing gently.

3. Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Makes 6 servings.

Pulled Pork Master Recipe

Yield: 6 cups
Start to Finish: 10 mins
Ingredients
  • 1
    3 - 3 1/2 pound boneless pork shoulder
  • 1
    cup chopped sweet onion
  • 6
    cloves garlic, minced
  • 1
    12 ounce bottle chili sauce
  • 2
    tablespoons packed brown sugar
  • 2
    tablespoons cider vinegar
  • 1
    tablespoon Worcestershire sauce
  • 1
    tablespoon chili powder
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon ground black pepper
Directions

Trim fat from pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker.Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Nutrition Facts (Mole Pork and Green Olive Quesadillas)
  • Calories 294,
  • Protein (gm) 23,
  • Carbohydrate (gm) 30,
  • Fat, total (gm) 21,
  • Cholesterol (mg) 66,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 10,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 3,
  • Sugar, total (gm) 9,
  • Vitamin A (IU) 583,
  • Vitamin C (mg) 8,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 28,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 861,
  • Potassium (mg) 453,
  • Calcium (DV %) 212,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)
4219900116
DeeVah820 wrote:

So I made these for dinner tonight, as a side note, Cooking is NOT my favorite pastime. I threw this in the crock pot just before noon and hoped and prayed it wouldn't be a disaster (again, cooking is not my favorite thing). Once the roast started simmering and the flavors started to meld, my house smelled Delish! At 5 o'clock I said a prayer and opened the lid. WHOA! The rest of this recipe came together like a dream and even my picky eater proclaimed SUCCESS!!

10/26/2011 10:27:57 PM Report Abuse
donnalarson1234 wrote:

This has become a family favorite and I share it with many people. My husband is not a Mexican food fan, but when I made these, he said "These are the best quesadillas I've ever had!" I didn't tell him until afterwards that they have chocolate in them! I highly recommend this -- and try it with pulled chicken, too!

6/15/2010 11:26:13 AM Report Abuse
opq1 wrote:

These are really different, a fun way to use left over pulled pork but not something I will make again. The green olives are what pull everything together here and you need more of them---you want one in every bite.

3/8/2010 10:07:34 AM Report Abuse
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