Recipe courtesy of Chef Rick Manson, Chef Rick's Ultimately Fine Foods, Santa Maria, California.
|1 cup||Susie Q's Citrus Rib Glaze|
|½ pound||Sliced barbecued pork, prepared with Susie Q's Santa Maria Seasoning|
|¼ cup||Chopped fresh cilantro|
|1 cup||Diced papaya|
|½ cup||Diced red onions|
|4||Flour tortillas, 6"|
|2 cups||Shredded Monterey Jack cheese or diced brie|
|Susie Q's Citrus Rib Glaze|
Put Susie Q’s Citrus Rib Glaze in a small saucepan over high heat, bring to a boil, reduce heat and simmer for 5 minutes or until reduced by 1/3. Remove from heat and cool.
In a medium bowl, combine Susie Q’s Citrus Rib Glaze, barbequed pork, cilantro, papaya, and red onion.
Heat a large nonstick or cast-iron skillet over medium heat. Place a tortilla in the skillet, sprinkle with ¼ of the cheese, then spoon in ¼ of the pork mixture evenly on one side of the tortilla. Fold tortilla in half and cook quesadillas 2 to 3 minutes on each side or until browned.
Cut each quesadilla into quarters, garnish with sour cream and Citrus Rib Glaze and serve. Repeat process with remaining tortillas and pork.
Makes 4 main-dish or 8 to 12 appetizer servings