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Mole Pork and Green Olive Quesadillas

Yield: 6 cups
Prep 1 hr  1 hr. Cool 20 mins Cook 4 mins  per batch Slow Cook 10 hrs to 11 hrs   (low) or 5 to 6 hrs. (high)
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
Prep 20 mins Cook 10 hrs  on low or 5 hours on high
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

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.

Nutrition Facts (Mole Pork and Green Olive Quesadillas)
  • 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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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