Pork Chili Verde Quesadillas
As promised, here are the quesadillas I've been making with my leftover Chili Verde. I used some homemade pickled onions for this batch and they are delicious!
- 4 cups Pork Chili Verde
- 4 flour tortillas
- 2 cups shredded cheese (I used Mozzarella)
- 1/2 cup pickled onions
- freshly chopped cilantro
(This recipe uses the leftovers from our Chili Verde recipe.)
To reheat the Chili Verde, add it to a saucepan and simmer over medium-low heat for 20-30 minutes. Be sure to simmer plenty of the pork in the Chili Verde.
Once re-heated, take a final taste for seasoning. I added another pinch of salt and Mexican oregano to this batch. You can optionally shred the pork and add it back to the sauce if you want.
Warm up the flour tortillas in a large, dry skillet over medium heat for 30-60 seconds.
Add layers of shredded cheese, Chili Verde, pickled onions, and freshly chopped cilantro. I also add a final layer of shredded cheese on top.
Place the other tortilla on top and cook for 3-5 minutes per side or until crispy and golden brown. To flip, simply hold a plate face down above the quesadilla and flip the skillet and plate at the same time. The quesadilla will end up on the plate and you can slide it back into the pan to cook the other side.
Once cooked, chop into quarters and serve immediately along with a bowl of the Chili Verde sauce for dipping.