Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pulled Pork Quesadillas
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- #98891
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons vegetable oil, plus more for brushing
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
1 small onion, finely chopped
3 cloves garlic, minced
2 reserved braised pork shanks, meat pulled from the bones and thinly sliced
3 tablespoons 100% pure or organic maple syrup
1 tablespoon apple cider vinegar
8 (8-inch size) flour tortillas
directions
In a large, deep skillet, heat vegetable oil. Add the bell peppers and cook over moderately high heat, stirring, until softened, about 10 minutes.
Add onion and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the pork, maple and vinegar, and cook for 3 minutes more.
Spoon the pork and bell pepper mixture into tortillas and fold in half. Brush the tortillas with oil. Heat 2 large skillets. Working in batches, cook the tortillas over moderate heat, turning once, until crisp, about 7 minutes. Cut in eighths and serve.
added by
CoombsFamilyFarms
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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