Blackjack Quesadilla

Blackjack Quesadilla


  1. 4 cups Spicy pork belly, chopped
  3. 4 cups Korean chili paste
  4. 3 each Jalapeños, stemmed
  5. 1 cup sugar
  6. 1 cup garlic cloves, peeled
  7. 2 cups soy sauce
  8. 1 cup green onions, chopped
  9. 1/2 cup sesame oil
  10. 1 cup orange juice
  11. 12 ounces Lemon-lime soda
  12. 2 pounds pork belly, sliced
  13. 4 cups onions, diced
  14. Canola oil as needed
  15. 4 each flour tortillas, 12-inch
  16. 4 cups Cheddar-Jack cheese, shredded
  17. 1/2 cup Salsa verde


  1. 2 ounces olive oil
  2. 1 each Spanish, onion, large, chopped
  3. 4 cups chicken stock
  4. 1/2 teaspoon Mexican oregano
  5. 1/2 teaspoon Hoja santa, dried (see note)
  6. 1/4 teaspoon cumin, ground
  7. 1 each Jalapeño, chopped
  8. salt and freshly ground black pepper, as needed
  9. 4 teaspoons sesame seeds, roasted
  10. 12 each cilantro springs, fresh

NOTE: Hoja santa is an anise-flavored herb used in Mexican cooking.


  1. PORK BELLY: Purée all ingredients except pork belly. Combine marinade with pork belly and reserve for at least 2 hours.
  2. Sauté pork belly and onions in oil until slightly charred, about 8 minutes.
  3. Pour 2 tablespoons of oil on griddle and place tortillas on top, flat. Spread 1 cup of cheese over half of each tortilla.
  4. Spoon pork mixture on top of cheese and fold over. Cook until cheese melts.
  5. SALSA VERDE: Heat olive oil in a saucepan and sweat onion and tomato. Add chicken stock and bring to a boil. Add remaining ingredients, reduce heat and simmer 30 minutes. Remove from heat and purée in a food processor. Season with salt and pepper to taste; reserve.
  6. Cut each quesadilla into 4 triangles and drizzle 2 tablespoons salsa verde over top. Garnish with sesame seeds and cilantro and serve.

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