Most of you all know I have dubbed myself “The Queen of Leftovers”. I love re-creating new dishes from leftovers. I love the challenge and the creativity that comes with finding new uses and making new dishes that are totally different than the “first overs” as I call them. It makes life in the kitchen exciting, and I never know what the results will be until I have finished the dish. It is like creating an edible piece of art. Last night, the Queen paid yet another visit to my kitchen, but this time she came speaking Spanish. I had just a little bit of mole left (that is not in the freezer) Dining Mexican Style but not really enough to use for a complete meal. When our nephew got married, we brought home some smoked pork along with the cinnamon butter. Apple Cinnamon Coffee Cake with Caramel Sauce. So, La Reina suggested I combine those two ingredients, along with a few other Spanish staples to make quesadillas de puerca y mole. The result …. esta mui delicioso.
Quesadillas de Puerca y Mole
3/4 lb cooked pork, shredded
1 jalapeno, diced fine
1/4 red onion, diced fine
1 small pumpkin, peeled and cubed small
1/4 red bell pepper, sliced thin
1 TBSP garlic
1/2 cup mole sauce
salt & pepper to taste
olive oil for cooking
jalapeno jack cheese, or cheese of your choice
Once the vegetables are all cut, saute them in olive oil until they are tender and the onions are translucent.
When the vegetables are cooked, add the shredded pork and the mole sauce and combine well.
Melt the cheese onto the tortillas in a hot skillet, until all the cheese is melted. I do one tortilla at a time, per skillet.
When both tortillas are done and the cheese is melted, start layering the quesadilla, with one tortilla on the bottom, then the filling, and another tortilla on top.
I topped mine with salsa and avocado chunks and a bit of cilantro. Delicioso! All I need to finish the meal is a margarita especial, and then listo!