Wednesday, May 26, 2010

Overstuffed Quesadillas

Barry put a pork shoulder in the slow cooker with some Salsa Verde and some other goodness. But he said he didn't know what to put with it.  I had just read about Sweet Potato and Black Bean Empanadas and wanted to make those, but i didn't really have the time.  So I improvised and made these: (i didn't measure anything)

For the sweet potato:
1 sweet potato, boiled and smashed
cinnamon (about a 1.5 teaspoons i think)

For the black beans:
1 can black beans, drained and smashed
garlic (I used granulated garlic as a cheat, but it would've been way better with fresh garlic and some cilantro)

Pulled Pork
Taco-sized flour tortillas
Safflower oil
diced onion
shredded cheese

Spread sweet potato mixure on 1 tortilla and black beans on another.  Put safflower oil in the pan on a medium hot stove. Place 1 of the prepared tortillas in the pan and assemble the quesadilla with the pulled pork, diced onion and cheddar cheese. Top with the 2nd tortilla and smush it a bit to adhere.  Flip immediately so the oil is on both sides.  Brown and flip back until browned on both sides. Cut with a pizza cutter into 6 slices and serve!

Next time I will have barry make the black beans (he does a MUCH better job) other than that it was pretty good!  For my veggie friends, it would've been just as good w/o the pork.


1 comment:

Garret of Jim and Garret said...

Funny, I've got a pork shoulder in the freezer but I need to find a Weight Watchers recipe for it.