INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (10420)  
6 cups Apple and Tomatillo Filling, see related recipe   
3 cups Pork carnitas, prepared, hot   
1 1/2 cups  Corn Kernels  
4 Tbsp.  Honey  
3/4 cup  Green Onion , sliced 
1 1/2 lbs. Chihuahua Cheese , sliced 
As needed Unsalted Butter  
3/4 cup  Mexican Créma  
3 cups Charred Green Apple and Tomatillo Salsa, see related recipe   
3/4 cup Fresh Cilantro , chopped 

DIRECTIONS

1.) 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.

2.) Fold the other half of the tortilla over top to create the quesadilla.

3.) Griddle over medium heat in butter, flipping once. Griddle until both sides are golden, crispy and the filling is hot, and cheese is melted.

4.) Cut into thirds. Serve with a drizzle of crema and a ¼ oz. side of Charred Green Apple and Tomatillo Salsa for dipping.

5.) Garnish with cilantro and serve quesadilla hot.

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