SMOKY SWEET CHIPOTLE QUESADILLAS
Pork loin is simmered with our Anna Mae's Smoky Sweet Chipotle BBQ Sauce until tender, then shredded and layered with Monterrey Jack cheese between flour tortilla and grilled until brown and crispy. Serve at your next party or as a weeknight meal.
- 1 cup Robert Rothschild Farm Anna Mae's Smoky Sweet Chipotle BBQ Sauce
- 2 Tbsp. Olive oil
- 1 lb. Pork loin
- 2 Tbsp. Butter
- 1/2 Red onion, chopped
- 1 cup Monterrey Jack cheese, shredded
- 1/2 cup Cilantro leaves, fresh, chopped
- 4 (10 inch) Flour tortillas
- 1 cup Water
- Sour cream
- Salt and pepper
Season the pork with salt and pepper. Add 1 tablespoon of olive oil to a large skillet. Sear each side of pork on medium-high heat. Place pork in a crock pot, and cover pork with water. Cook on high for 4 - 6 hours (or on low for 8 - 10 hours) until pork falls apart easily. Remove from crock pot and pull meat apart with two forks.
In a medium bowl, add pork and Anna Mae’s Smoky Sweet Chipotle BBQ Sauce and mix well. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and sauté until brown. Transfer the onions to a small bowl.
Arrange about 1/2 cup pork, onions, cheese, and cilantro evenly over one half of a tortilla. Fold tortilla over to cover filling. Repeat with remaining tortillas. Melt 1/2 tablespoon of butter in large skillet. Place two folded tortillas in the skillet and cook until browned and cheese is melted, about 2 minutes. Flip and cook other side, about 2 more minutes. Repeat with remaining tortillas, adding more butter to skillet if needed. Serve with sour cream on the side.