PULLED PORK QUESADILLAS RECIPE RECIPES

Steps:

• Slice chicken breast in half so you have 4 cutlets.
• Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
• Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
• Remove from heat and cut chicken into strips, set aside.
• To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
• Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
• Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
• Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
• Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

Steps:

• Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
• Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
• Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
• If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you’re not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.