Pork Quesadillas with Ancho-Mango Sauce Recipe

Name: Pork Quesadillas with Ancho-Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small red onion, thinly sliced; 1 poblano pepper, seeded and thinly sliced; 1 cup shredded cheese, such as white cheddar, pepper Jack, or queso blanco; 1216 ounces Jalapeno-roast Pork (p. 269) or other cooked pork, shredded (about 1 3/4 cups); 16 flour tortillas; Olive oil or butter, for frying; 1 ripe Hass avocado, diced and seasoned with salt and lime juice, optional; 1 cup chopped cilantro, optional; 1 small dried ancho chile; 1 ripe mango, peeled, seeded, and diced; Juice of 1 lime (about 2 tablespoons); 1 tablespoon honey; 1/2 bunch cilantro leaves and tender stems, chopped (about 1/4 cup); Pinch of salt

Servings: persons

1 tablespoon olive oil
1 small red onion, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 cup shredded cheese, such as white cheddar, pepper Jack, or queso blanco
1216 ounces Jalapeno-roast Pork (p. 269) or other cooked pork, shredded (about 1 3/4 cups)
16 flour tortillas
Olive oil or butter, for frying
1 ripe Hass avocado, diced and seasoned with salt and lime juice, optional
1 cup chopped cilantro, optional
1 small dried ancho chile
1 ripe mango, peeled, seeded, and diced
Juice of 1 lime (about 2 tablespoons)
1 tablespoon honey
1/2 bunch cilantro leaves and tender stems, chopped (about 1/4 cup)
Pinch of salt

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.

22516

kcal

Calories

1224

Fat

317

Carbs

2376

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small red onion, thinly sliced, 1 poblano pepper, seeded and thinly sliced, 1 cup shredded cheese, such as white cheddar, pepper Jack, or queso blanco, and more.

Yes, Pork Quesadillas with Ancho-Mango Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Quesadillas with Ancho-Mango Sauce

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