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- 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)
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.
Yield: 6 cups
- 1 3 - 3 1/2pound boneless pork shoulder
- 1 cup chopped sweet onion
- 6 cloves garlic, minced
- 1 12 ounce bottlechili 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
1. 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.
2. 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.
- cal. (kcal) 294,
- Fat, total (g) 21,
- chol. (mg) 66,
- sat. fat (g) 7,
- carb. (g) 30,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 9,
- pro. (g) 23,
- vit. A (IU) 583,
- vit. 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 (mg) 212,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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