Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (10420)
- 6 cup Apple And Tomatillo Filling see related recipe
- 3 cup Pork Carnitas, prepared, hot
- 1 1/2 cup Corn Kernels
- 4 Tbsp. Honey
- 3/4 cup Green Onion, sliced
- 1 1/2 lb. Chihuahua Cheese, sliced
- As needed Unsalted Butter
- 3/4 cup Mexican Créma
- 3 cup Charred Green Apple And Tomatillo Salsa see related recipe
- 3/4 cup Fresh Cilantro, chopped
Directions
- To prepare one quesadilla, top one half of the 10" Pressed Flour Tortilla with ½ cup of Apple and Tomatillo Filling, ¼ cup carnitas, 2 tbsp. corn, 1 tsp. honey, 1 tbsp. green onion, and 2 oz. Chihuahua cheese.
- Fold the other half of the tortilla over top to create the quesadilla.
- Griddle over medium heat in butter, flipping once. Griddle until both sides are golden, crispy and the filling is hot, and cheese is melted.
- Cut into thirds. Serve with a drizzle of crema and a ¼ oz. side of Charred Green Apple and Tomatillo Salsa for dipping.
- Garnish with cilantro and serve quesadilla hot.
Ingredients- 6 cup Tomatillo, husked, washed, large dice
- 6 cup Granny Smith Apple, washed, large dice
- 3 cup White Onion, peeled, large dice
- 1/4 cup Extra Virgin Olive Oil
- 1 1/2 tsp. Kosher Salt
- 3 Tbsp. Granulated Sugar
- 2 tsp. Ground Cumin
- 3 Tbsp. Fresh Lime Juice
Directions
- Combine all ingredients and roast at 400°F until slightly charred. (approx. 20 min.)
- Store refrigerated until use.
