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PULLED PORK QUESADILLA
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Olive oil, divided
|  |
| | 3 Tbsp. |
| | Onion, slivered
| |
| | 3/4 cup |
| | Salt and pepper
| |
| | pinch |
| | Hormel® Austin Blues® Pulled Pork
| | 1/2 lb.
| | |
| | Barbeque sauce
| | 3/4 cup
| | |
| | Mission® Flour Tortillas, 6"
| |
| | 8 ea. |
| | TABASCO® brand Chipotle Pepper Sauce
| |
| | 1 Tbsp. |
| | Cheddar, shredded
| |
| | 1 cup |
| | Salsa
| |
| | as needed |
| | Mango, diced
| |
| | 1/2 cup |
| | Sour cream, for garnish
| |
| | as needed |
| | Guacamole, for garnish
| |
| | as needed |
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Method
| 1 | | Pour 2 Tbsp. oil into a skillet and set over medium heat. |
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| 2 | | Add the onions, seasoning them with a pinch of salt and pepper. Cook until soft. |
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| 3 | | Add the pork and BBQ sauce and mix well. Set aside. |
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| 4 | | In the bottom of a heavy skillet, add the remaining olive oil, and set over medium heat. Put in a tortilla and cook on one side briefly, until starting to brown. Remove from pan and repeat with remaining tortillas. |
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| 5 | | Brush each tortilla with TABASCO® Chipotle Pepper Sauce and divide pulled pork, cheese, salsa and mango between them. Fold each quesadilla in half and return to pan. |
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| 6 | | Remove from the pan and cut into wedges. |
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| 7 | | Garnish as desired. |
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