Cheesy Black Bean and Pork Carnitas Quesadillas
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Cheesy Black Bean and Pork Carnitas Quesadillas
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 pork shoulder boneless, seasoned, for carnitas
- 4 C queso Oaxaca shredded
- 1 C black beans drained and rinsed, canned
- ½ C chile pepper or salsa, fresh
- 8 flour tortillas
Instructions
- Place pork carnitas in a 3 to 4-quart slow cooker. Cook on High 4 to 5 hours, or on Low for 8 to 10 hours. Remove carnitas from cooker and discard juices. Use tongs or two forks to shred and pull apart the pork.
- Heat a comal over medium heat.
- On one flour tortilla, spread ½ cup of the cheese, followed by ⅓ cup of shredded pork, ¼ cup of black beans, and 2 tablespoons of chile. Top with additional ½ cup of cheese and one more flour tortilla.
- Place quesadilla on the comal and cook until the cheese is melted and the tortilla is dark brown and crisp, flipping halfway through, around 6 minutes. Repeat with remaining ingredients. Enjoy immediately.
Notes
- If you can't find any Queso Oaxaca at your local grocer, you can easily substitute any soft cheese, such as Monterey Jack, Cojack, or Cheddar.
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