Roasted Garlic and Carnitas Quesadillas

1. 1

   Preheat oven to 325 degrees.

2. 2

   Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil.

3. 3

   Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout.

4. 4

   Set aside to cool.

5. 5

   Reduce the oven temperature to 300 degrees.

6. 6

   When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins.

7. 7

   Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one.

8. 8

   Divide the carnitas in thirds and spread over the bottom half of each tortilla.

9. 9

   Sprinkle with the cheese.

10. 10

    Fold over the top half to enclose the filling.

11. 11

    Brush the top sides with the remaining 2 teaspoons of oil.

12. 12

    Heat a griddle or dry cast iron skillet over medium-high heat.

13. 13

    Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through.

14. 14

    Keep warm on a tray in the oven while finishing the rest.

15. 15

    Cut into wedges and serve immediately with the Green Chile Paste.

* Per serving · 4 servings · Values may vary.

No additional tips available.