Green Chili Pork Quesadillas Food

GRILLED GREEN CHILI QUESADILLAS

Steps:

• Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
• Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

PORK GREEN CHILI (COLORADO STYLE)

Steps:

• Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
• Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
• When done, sift pork out of juice and shred, then add back.
• Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
• In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.

EASY CHICKEN GREEN CHILI QUESADILLAS

Steps:

• Place the tortillas on a large saute pan.
• Add 1/2 cup cheese, 1 cup chicken, 1 tbsp green chili and 1/2 tbsp cilantro to each tortilla.
• Cook over med heat until the cheese is melted, fold the tortilla over, remove from the heat and cut into quarters.
• Serve.

SOUTHWEST PORK & GREEN CHILI CASSEROLE

Steps:

• In a large skillet over medium heat, cook pork in oil until no longer pink; drain.
• In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
• Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
• Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.

GREEN CHILI PORK

Steps:

• In a large nonstick frying pan or a dutch oven put the oil and heat over medium-high heat. Add the pork pieces in batches to lightly brown.
• Return the browned meat to the pan and add everything else.
• Bring the mixture to a boil, cover, reduce heat and simmmer 60 minutes or until the meat is very tender and the water has evaporated.
• Serve with flour tortillas and Spanish rice. If tomatoes are in season, you may replace the canned tomatoes with 4 fresh ones.
• Use leftovers to make burritoes and serve with lettuce, olives, salsa. grated cheese and sour cream.

GREEN CHILI AND MONTEREY JACK QUESADILLAS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
• Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

GREEN CHILE QUESADILLAS

Steps:

• Combine cheese, chilies,corn and onions in a bowl.
• Spread 1/3 cup cheese mixture onto ONE HALF of each tortilla.
• Fold tortilla in half.
• Spray large skillet with cooking spray.
• Place 2 Quesadillas in skillet.
• Cook each side over medium-high heat until golden brown and cheese is melted.
• Repeat with remaining ingredients.
• Serve with salsa and cilantro.

GREEN CHILI PORK QUESADILLAS

Steps:

• Heat oven to 450º F.
• In large skillet, brown ground pork and onion, stirring, until onion is tender.
• Pour off any drippings; season with salt.
• Stir in salsa, chilies and cheese.
• Spoon equal amounts of pork mixture, about 1/4 cup, on one half of each tortilla; fold tortillas to close.
• Arrange quesadillas on baking sheets; lightly spray tops of tortillas with vegetable spray.
• Bake 8-10 minutes until tortillas are lightly browned.
• Make 10 quesadillas; cut into wedges to serve.