Caribbean Pork Quesadilla Recipe

How to make it

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• Slice the pork chop into thin strips. Think fajita style.
• Dice the onion and pepper into a small dice, but not minced.
• Mix the marinade and stir in the sofrito and warm spiced parsely marinade with ginger.
• Note: Link to Warm Spiced Parsely Marinade.
• Warm Spiced Parsley Marinade With Ginger
• you only need 1 tbsp for this. It is a terrific condiment to use in seasoning vegetables, meat, fish or poultry.
• Toss the pork and vegetables in the marinade then put in the refridgerator to soak for at least a couple hours. No harm making this ahead of schedule for the next day.
• Heat a skillet and cook the pork and vegetables. Toss frequently and let it simmer for about 15 minutes. You want that pork to be well cooked. Since the pieces are thin and small shouldn't take too long. To check it for doneness find a bigger piece and cut it in half. You shouldn't see any pink.
• Lay out the tortillas and put 1/4 cup of the shredded cheese on 1/2 of the tortilla in the center. When the cheese melts you want room for it to ooze toward the border of the tortilla with out running all over the griddle.
• Heat up your flat griddle pan.
• Divide the cook pork mixture on top of the cheese. Fold over the tortilla so you have 8 lovely half moons. Let it cook for about 5 minutes then flip over for another 5 minutes. ALTERNATE: cook open face under broiler for about 5 minutes to melt the cheese then flip it close to server and divide with a pizza cutter.
• Serve up when it comes off the grill. I recommend a nice side of Jicama slaw and wedge of fresh melon.
• Nutrion Info: http://www.livestrong.com/recipes/caribbean-pork-quesadilla/#ixzz0rt90lYdI