Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups thinly sliced yellow onions

  3. Salt

  4. Freshly ground black pepper

  5. 2 Haas avocados, peeled and pitted

  6. 16 small flour tortillas

  7. 1 pound roasted pork shoulder

  8. 2 cups grated Monterey Jack cheese (8 ounces)

  9. 16 pieces of foil paper

  10. 1 cup sour cream

  11. 2 cups fresh salsa

Instructions Jump to Ingredients ↑

  1. Preheat the grill or heat the oven to 400°F. In a sauté pan, over medium heat, add the olive. When the oil is hot, add the onions. Season the onions with salt and pepper. Cook until caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool. Slice the avocados into 32 slices and season with salt and pepper. In a mixing bowl, add the onions, pork meat and cheese. Mix thoroughly. Season with salt and pepper. Place two slices of the avocados over the filling. Place about 1/4 cup of the filling over half of the tortilla. Fold the remaining half of the tortilla over the filling. Wrap the quesadilla tightly in the foil paper, like an envelope. Place the pouches on the grill and cook for 2 to 3 minutes on each side, or until the tortilla is softened and the cheese has melted. Serve warm with the sour cream and salsa.

  2. Yield s: 16 servings


Send feedback