Pulled Pork Quesadilla with Avocado Salad
Author: Elizabeth Karmel
Tip: This is the perfect way to turn leftover pulled pork into a favorite meal. Don’t skip making the pickled onions. They are easy to make and the tart cumin-scented pickled onions make everything better. They balance out the rich pork barbecue and cheese in the quesadilla and add an unexpected pop to the avocado salad—if you are like me, they will become your new favorite condiment and you’ll find yourself using them breakfast, lunch and dinner!
Prep: 15 active minutes
Cook: 5-6 minutes with the lid up (Don’t include time to preheat)
Makes: 4 servings
INGREDIENTS
8 Street-Taco sized Tortillas, about 4.5 inches in diameter
1 cup leftover pulled pork
1 cup Mexican cheese blend
Pickled Red Onions ( see below)
Avocado, Arugula and Tomato Salad (see below)
1. Preheat Ninja Foodi Smart XL Pro Grill & Griddle on BBQ Griddle setting.
2. Lay tortillas out and sprinkle cheese lightly all over
3. Spread about 2 tablespoons of pulled pork on the bottom of the tortilla
4. Top with 3-4 pickled onions and fold top over the filling. If any of the cheese falls out, put it back into the top. Cheese on the top and bottom will keep the quesadilla together.
5. Gently place on the hot griddle and let cook on one side. Press the top down if it pops up for a minute or until it stays. Grill for about 2 minutes on this side and carefully turn over. Griddle for another 2-3 minutes or until the cheese bubbles out and forms a little cooked cheese lace on the edges. Remove to a plate and repeat for more quesadillas.
6. You can keep these warm by placing on a rack set into a sheet pan and placed in a 300F oven.
7. Serve with the Avocado, Arugula and Tomato Salad.
Pickled Red Onions
Make these to use in both the salad and the quesadilla and add any leftovers to sandwiches, salads and pizzas—anything that will benefit from a little pickled onion.
1 large red onion, sliced in rings about 1/8 inch thick
¼ teaspoon cumin seeds
¼ cup apple cider vinegar
2 limes, juiced
2 cloves garlic, cut in half
¼ teaspoon kosher salt
1. Make the onions: Put the onion rings in a heavy-bottomed saucepan. Cover with salted water and bring to a boil for 1 minute. Immediately remove the parboiled onions from the heat and drain the water from the saucepan.
2. Add the cumin to the saucepan along with the remaining ingredients. Pour in enough water to just cover the onions, bring to a boil over medium heat, and boil for 2 minutes, until the onions are crisp-tender. Remove from the heat and pour into a small nonreactive bowl. Let stand for 3 hours to allow the flavors to combine. Drain the liquid off and use the onions immediately or refrigerate for up to 2 weeks
Avocado, Arugula and Tomato Salad
Buy an assortment of cherry tomatoes to vary the taste and the look of the salad.
1 ripe avocado, diced
1 pint assorted cherry tomatoes, cut in quarters
2 limes, juiced
2 tablespoons extra-virgin olive oil
6 sprigs fresh oregano, divided
2-3 cups baby arugula
Pickled Red Onions
Dice avocado and toss gently with the cherry tomatoes and set aside. Pour juice over the tomatoes and avocados and toss gently. Slowly add half the olive oil and toss again. Taste for seasoning and add salt of necessary. Add the leaves from 2 stems of oregano and mix again. Toss avocado and tomatoes and set aside.
Divide Arugula between 4 plates and drizzle with the olive oil. Toss the leaves to coat. Top with avocado-tomato mixture. Garnish with fresh oregano leaves and pickled onions. Serve with the Quesadilla.
