Leftover Pork Quesadillas Pioneer Woman Food

QUESADILLA PARTY

Steps:

• First, thinly slice the red onions, bell peppers, zucchini (on the diagonal) and the mushrooms. Heat 1 tablespoon of butter in a nice hot skillet. Next, you are going to cook each vegetable individually.When the skillet is good and hot and the butter is just starting to brown, throw in the onions. Stir and cook until they get quite brown, about 4 to 5 minutes. Remove from the skillet and add another tablespoon of butter to the skillet. Throw in the green pepper and cook until blackish/brown. Follow with the red bell peppers, again until nicely browned.Add another tablespoon of butter and make sure your skillet is very hot. Throw in the zucchini and again, cook until it had a nice brownish/black color starting to emerge. Remove from the skillet, add another tablespoon of butter and throw in the mushrooms. While they are cooking, add a splash of red wine. Cook for 3 or 4 minutes. Remove and set aside with the rest of the vegetables. In a skillet over medium-low heat melt a nice coating of butter. One at a time place the tortillas into the pan with the butter, turning them once. Cook until golden on both sides. Repeat with the remaining tortillas, adding butter as you go. Set all browned tortillas on a plate.Assemble the quesadillas by placing the desired ingredients inside each tortilla. Start and end with a helping of cheese, which will help "seal" your quesadilla so it doesn't fall apart when you eat it.Place all quesadillas on a baking sheet and bake in a 375-degree oven for 10 to 15 minutes. Serve with pico de gallo, guacamole and sour cream. Enjoy!

LEFTOVER PORK QUESADILLAS

Steps:

• Spray a large skillet with olive oil (or nonstick cooking spray) and heat over medium heat.
• Add the sliced onion and green pepper; sprinkle with Mexican seasoning and cook, stirring frequently, until soft.
• Stir in the chopped cooked pork and turkey sausage and continue cooking, stirring occasionally, just until warmed through. Season to taste with salt and pepper.
• Divide the filling between the two flour tortillas and sprinkle the shredded Cheddar cheese on top of the filling. Fold the tortillas in half around the filling, and spray (or brush) the outside of the tortillas with olive oil.
• Reheat the same large skillet (no need to clean it out) over medium heat. Add the stuffed tortillas side-by-side and cook until until lightly browned on the bottom, then flip them over and cook until lightly browned on the other side.
• Cut each tortilla in half and serve with any or all of the recommended garnishes.

THE CHEESIEST QUESADILLAS

Steps:

• Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
• Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.

LEFTOVER PORK QUESADILLAS

Steps:

• In a medium bowl, combine roasted vegetables and jalapenos. Spread mixture on half of each of 4 tortillas. Thinly slice pork chops, discarding bones. Top vegetable mixture with pork and cheese; fold tortillas over filling.
• Heat a large heavy skillet over medium-high. In two batches, cook quesadillas until cheese is melted, 2 minutes per side. Cut into wedges and serve.

QUESO PORK ENCHILADAS

Steps:

• In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Spread 2/3 cup sauce mixture into a greased 13x9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

PIONEER WOMAN SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 F.
• Grease a half sheet pan with half the butter.
• Put 2 tortillas on one long side of the sheet pan, half hanging over the edges; repeat with the other long side.
• Arrange 1 tortilla at each end and hang it over.
• Cover the center of the sheet pan with 1 tortilla to ensure the entire pan is covered.
• Add half of the shredded cheese, and all of the chicken, taco seasoning, chiles, corn, and olives on top of the tortillas in an even layer.
• Distribute spoonfuls of salsa evenly over the top.
• Sprinkle with the remaining cheese.
• Put 1 tortilla in the center of the pan, on top of the filling, and fold up the overhanging tortillas so that they completely cover the filling.
• Brush with the remaining butter. Top the quesadilla with another sheet pan, and press it down firmly.
• Bake for 20 to 25 minutes, until the tortillas are crispy and the inside is warm.
• Be careful when removing the top sheet pan.
• Slice the quesadilla and place the slices on a platter along with lime, sour cream, cilantro, and avocado.
• Serve and enjoy.