Pork Quesadillas with Mango Salsa
Pork Quesadillas with Mango Salsa are filled with tender pulled pork, peppers, onions, hot sauce, and Monterey Pepper Jack cheese. Then, I top them with a delicious Mango Salsa. We like these quesadillas for several reasons. First of all, I like making big batches of pulled pork and this is a great recipe to use it in. Secondly, I like that these quesadillas taste great reheated. That means I can make a big batch of them and easily reheat them for a quick meal. And, lastly, we all love the great flavors in these quesadillas. If you like spicy food, add the Melinda’s Ghost Pepper Sauce. If, like me, you can’t handle the spice, just omit the hot sauce. These quesadillas have so much great flavor either way.
The Equipment I Used
- A Skillet- I like to cook these in either a cast iron skillet, a nonstick skillet, or a grill pan. Any of these skillets works great.
The Ingredients Needed for Pork Quesadillas with Mango Salsa
- Pork- You’ll need a boneless pork butt for this recipe. This recipe makes a ton of pork. Store it in small packages in the freezer. See my other pulled pork recipes for lots of ways to use this tender meat.
- Chicken Stock- I always use my homemade chicken stock. My recipe is below.
- Hot Sauce- We used Melinda’s Ghost Pepper Hot Sauce. A few drops go a long way.
- Cheese- You could use Monterey Jack cheese or Monterey Pepper Jack cheese.
- Mango- Use a fresh mango, or canned or frozen mangoes.
- Lime Juice- Fresh lime juice is preferable.
How I Made my Cheesy Quesadillas
- First, I made the pulled pork. Be careful to not burn the pulled pork.
- Next, I cooked the peppers and onions. Again, take care to not burn them.
- Then, I made the salsa.
- Finally, I cooked the quesadillas and served them with the salsa.
If you like quesadillas, you need to try these delicious Pork Quesadillas with Mango Salsa.
Pork Quesadillas with Mango Salsa
Quesadillas filled with tender pulled pork, peppers, onions, and cheese. Topped with Mango Salsa.
Ingredients
For the Pulled Pork:
- 2 onions, cut in one inch slices
- 3 pounds boneless pork butt
- ½ tsp. each cayenne pepper and kosher salt
- 1 tsp. each black pepper, garlic powder, and cumin powder
- 2 tsp. each chili powder and paprika
- 6 cloves of garlic, peeled
- 1 cup chicken stock
- ¼ cup dark brown sugar
For the Quesadillas:
- 1 tbsp. extra virgin olive oil
- 3 bell peppers, sliced
- 2 tbsp. minced garlic
- 1 cup sliced onion
- 4 dashes Melinda's Ghost Pepper Hot Sauce (optional)
- 3 cups grated Monterey Pepper Jack cheese
- 4 flour tortillas
- 2 tbsp. unsalted butter
- 1 cup sour cream
For the Mango Salsa:
- 1 cup diced mango
- ½ cup diced red bell pepper
- ¼ cup minced red onion
- ¼ cup minced cilantro
- 1 minced jalapeno
- 2 tbsp. lime juice
Instructions
- Begin by making the Pulled Pork: Preheat the oven to 300 degrees. At the bottom of a large Dutch oven, place the onions. Mix the spices together, and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
- Bake tightly covered for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about two cups of the pork for this recipe, but you can freeze the rest and use it for all kinds of recipes on my blog.
- While the pork cooks, prepare the Mango Salsa: Simply combine all ingredients in a bowl.
- Also, prepare the pepper filling: Heat the olive oil on medium heat in a large skillet. Add the peppers, onions, and garlic and cook until they're crisp tender, for about 7 minutes.
- To cook the quesadillas: Lay out the tortillas. Place a half cup of pork, some veggies, a dash of hot sauce and some cheese on half of each tortilla. Fold the tortillas on half, and cook on medium heat, in a cast iron skillet or grill pan. Use some of the butter to cook each quesadilla. Just cook them long enough to melt the cheese and until the tortillas are buttery and light brown. Serve topped with the salsa and sour cream.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
