Pulled Pork Fajita Quesadillas

Anyone who knows Mexican food is familiar with quesadillas. They are easy to make and you can fill them with anything you like. We eat a lot of Mexican food, and we also eat a lot of quesadillas too. We love quesadillas but we rarely order them when we eat out, or even when we go to Mexico, because I make really good quesadillas, that are hard to beat. I load them up with all kinds of meats and vegetables, making them more into a meal rather than just a snack. Last night I made them with some of Larry’s smoked and pulled pork that he took down from the freezer.

We are all familiar with quesadillas, but what do we really know about them? Quesadillas were born in the 16th century in Mexico. They were a combination of the Mesoamerican flatbreads that were filled with vegetables and the cheese and dairy products brought over from Spain. The Native People started incorporating the cheese into their tortillas which created quesadillas as we know them today.

Depending on location, some of the indigenous people used corn or maize tortillas and some used flour tortillas. What filled the quesadillas and how they were folded was also dependent on location. In Mexico City and Central Mexico, quesadillas were made by the local traditional dictates that a quesadilla is defined by its folded, pocket shape rather than the presence of cheese—meaning a quesadilla might contain mushrooms, squash blossoms, or potato, and cheese is often added only by request. In the 20th century, the dish crossed into the United States, evolving into the heavily-cheesed, grilled, and buttered version common in Tex-Mex cuisine and worldwide.

I make my quesadillas with whatever we have on hand, but I always load them up with a variety of vegetables too. Janet and Bob had given us some fresh peppers from their garden, so I wanted to use some of those up too.

As you all know, cheese and I are not the best of friends. I can’t eat most cheeses, but I can eat a little bit of the lighter whiter cheeses every now and then. Larry will eat just about any kind of cheese that is available. So when I make quesadillas, I use different kinds of cheese for each one of us. When it comes to quesadillas, there is no right or wrong way to make them. You can fill them with anything you like.

Besides using some of the peppers from Janet and Bob, I also added some red and orange peppers and a jalapeno, as well as some onions, mushrooms and garlic, with some cumin and oregano and lime olive oil and lime vinegar mixed in as well to give them a lot of flavor.

I sauteed the vegetables and seasonings together first in both regular olive oil and a little lime olive oil for about 5 minutes before adding the pork.

I added a little lime vinegar in with the pork and vegetable mixture at this point too, and cooked it until everything was heated.

In two separate smaller skillets, I added one tortilla topped with cheese. No oil is needed. Cover and cook for just a couple of minutes for the cheese to melt. Then remove and set aside. Add the other tortilla with cheese, add the filling and cover with the first tortilla, cover and cook some more until the bottom layer of cheese melts.

We like our quesadillas lightly golden and slightly crispy. When they are done, add your toppings as you like. I like salsa and either fresh avocado or guacamole on mine. Larry adds salsa and sour cream to his. !Desfruitar! They pair nicely with a cool refrshing margarita on the side too.

Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.