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Mexican Charred Pork Quesadillas
A charred Mexican quesadillas with simmered pork shoulder, lime, corn and poblano peppers, finished with chipotle in adobo and queso fresco, served over flour tortillas.
Ingredients
Instructions
Season the pork shoulder and simmer it over medium-high heat until well browned, about 8 minutes.
Add the corn and poblano peppers, cooking until softened, about 4 minutes.
Stir in the chipotle in adobo and queso fresco for 4 minutes.
Warm the flour tortillas separately.
Let the pork simmer for about 7 minutes so it becomes tender.
Squeeze the lime over just before serving.
Serve hot over the flour tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
