Pork Quesadillas with Ancho-Mango Sauce

  1. Heat the olive oil in a medium skillet over medium-high heat, then add the onion and poblano.
  2. Cook, stirring, until the vegetables are wilted, 23 minutes.
  3. Remove from heat and cool.
  4. Place some of the cheese, onion-pepper mixture, and pork on each tortilla and fold over into a half-circle.
  5. Heat a little oil or butter in a medium skillet, add one or two quesadillas, and brown on both sides.
  6. You may want to cover the cooked quesadillas with foil and keep them in a warm oven while you finish cooking the others.
  7. To serve, drizzle Ancho-Mango Sauce around the quesadillas (or serve it in ramekins on the side) and garnish with avocado and cilantro.
  8. Heat the ancho chile in a small, dry skillet over medium-high heat for a minute or two on each side, until puffed and fragrant.
  9. Place it in a small bowl of hot water for 5 minutes, then remove the stem and seeds, and tear or cut the chile into pieces.
  10. Place the chile and all the remaining ingredients in a blender and puree.
  11. If necessary, add a little water to make a smooth puree.
  12. Taste, and adjust the flavor with a little more lime or honey if you like.

olive oil, red onion, pepper, shredded cheese, pork, flour tortillas, olive oil, avocado, cilantro, ancho chile, mango, lime, honey, cilantro, salt

Taken from www.epicurious.com/recipes/food/views/pork-quesadillas-with-ancho-mango-sauce-383412 (may not work)

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