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Send a Meal Blog

Wednesday, November 03 2010


  • 1  cup  chopped onion (1 large)
  • 3  cloves  garlic, minced
  • 2  Tbsp.  olive oil
  • 2  tsp.  chili powder
  • 1/2  tsp.  ground cumin
  • 1/4  tsp.  ground cinnamon
  • 1/4  tsp.  dried oregano, crushed
  • 2  tsp.  all-purpose flour
  • 1/3  cup  chicken broth
  • 2  Tbsp.  semisweet chocolate pieces
  • 2  cups  Pulled Pork Master Recipe (see recipe below)
  • 6  8-inch  flour tortillas
  •     Nonstick cooking spray
  • 1  cup  shredded Monterey Jack cheese (4 ounces)
  • 2/3  cup  pimiento-stuffed green olives, sliced
  • 1/2  cup  thinly sliced red onion (1 medium)


1. In a large skillet, cook chopped onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in chili powder, cumin, cinnamon, and oregano; cook and stir for 1 minute more. Stir in flour. Stir in chicken broth all at once. Cook until thickened and bubbly, stirring constantly. Stir in chocolate until melted. Stir in shredded pork and heat through.

2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with pork, green olives, and red onion slices. Fold tortillas in half, pressing gently.

3. Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Makes 6 servings.

Pulled Pork Master RecipeTrim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker. In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour over pork in cooker.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

nutrition facts

  • Calories294, 
  • Total Fat (g)21, 
  • Saturated Fat (g)7, 
  • Monounsaturated Fat (g)10,
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)66, 
  • Sodium (mg)861, 
  • Carbohydrate (g)30,
  • Total Sugar (g)9, 
  • Fiber (g)3, 
  • Protein (g)23, 
  • Vitamin C (DV%)14, 
  • Calcium (DV%)21,
  • Iron (DV%)15, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 05:28 pm   |  Permalink   |  0 Comments  |  Email

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