Chipotle Pulled Pork Scallion Pancake Quesadilla Recipe
Smoky pulled pork, Melted cheese, Chopped tomato, Petite mixed greens salad, House-cut shoestring french fries
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Ingredients
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Pulled Pork
Quesadilla
French Fries
Method
Pulled Pork Preparation
- 1
Prepare the Pulled Pork
In a slow cooker, combine the pork shoulder, chipotle peppers, garlic powder, onion powder, cumin, salt, black pepper, apple cider vinegar, and water. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to soak up the juices.
Quesadilla Assembly
- 3
Prepare the Quesadilla
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Place one scallion pancake in the skillet.
- 4
Add the Filling
Spread a generous amount of pulled pork over the scallion pancake and top with shredded cheddar cheese and diced tomato.
- 5
Cook the Quesadilla
Top with another scallion pancake and cook for about 3-4 minutes on one side until golden brown. Carefully flip the quesadilla and cook for an additional 3-4 minutes until the cheese is melted and the other side is golden.
- 6
Repeat for Remaining Quesadillas
Repeat the process for the remaining scallion pancakes and filling.
French Fries Preparation
- 7
Prepare the Fries
Cut the russet potatoes into thin shoestring fries. Rinse in cold water to remove excess starch and pat dry.
- 8
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the fries in batches and fry until golden brown and crispy, about 3-4 minutes per batch.
- 9
Season the Fries
Remove fries from the oil and drain on paper towels. Season with salt to taste.
