INGREDIENTS

1 each  12" Chile Herb Wrap (18674)  
4 oz. vol. Roasted Corn and Pineapple Salsa , see related recipe 
6 oz. vol. Pepper Jack Cheese , shedded 
3 oz. wt. Chili Roasted Pulled Pork , see related recipe 
2 oz. vol. BBQ Sauce , heated 
Crispy Fried Onions , to garnish   

DIRECTIONS

1.) Cut chile herb tortilla into a half moon.

2.) Spread ½ of roasted corn and pineapple salsa and pepper jack cheese on each half of tortilla.

3.) Fold each in half to close and place into Panini grill to toast tortilla and melt cheese.

4.) Remove quesadilla wedges from Panini and place on work surface.

5.) Toss heated chile roasted pulled pork together with bbq sauce and place on one of the quesadilla wedges.

6.) Top with fried onions and remaining quesadilla wedge.

7.) Cut in half to serve.

Recipe Using Same Product(s)

• 

  Wasabi Ginger Salad Bowl

• 

  Grilled Caribbean Chicken Salad Pinwheels

• 

  Breakfast Miga Press

• 

  Ahi Tuna Kabobs

• 

  Summer Harvest Wrap