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 |
| Sour cream |
| 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
|
