Pork Belly and Caramelized Onion and Corn Quesadillas

You have to give these a try. I have to admit that it's different and these are a little time consuming, but it's a “2 for” deal. Cook once, get two meals! I love it when I can do this. It isn’t often, that I allow myself such obscenely fat rich foods, however most of the fat will cook out amazingly enough and okay not on the health foods list… But, when she’s bad…she’s very bad and she eats these…

Serves 4

2 pounds of choice pork belly

For the paste:

1 tablespoon fresh garlic, minced

½ tablespoon each:

Cumin seed

Chili powder

Coriander seed

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon sugar

1 to 1 ½ tablespoons olive oil

　

2 tablespoons butter (real if possible)

2 large onions, cut in half and sliced thinly

Pinch of salt

1 cup frozen corn

2 cups Monterey Jack cheese

Oil IF frying tortillas

4 large flour tortillas

3 Avocados, mashed

Preheat oven to 400 degrees F.

Wash and score (like a checker board) pork belly and place skin side up in roasting or baking pan. Place all 9 paste ingredients in a mortar and pestle or food processor and grind or pulse to a paste. I use my small food processor for this. Rub scored pork belly with spice paste and bake in oven for 30 to 35 minutes or until skin is nice and crispy. Lower oven to 325 degrees F. and allow to cook for another hour or until the meat is tender and can be pulled apart with a fork easily. Remove from oven and let sit for a few minutes, then slice thinly.

My Note to you on this recipe: You will have too much pork belly. I can’t see roasting a smaller piece as it always dries and isn’t nearly as tender after cooking if it’s under 2 pounds. I recommend you slice it up, use what you need and freeze or refrigerate the rest for sammies later. Yes, this means later you can be naughty, yet again ; ~).

In a frying pan, heat butter and sauté onions for 15 to 20 minutes or until caramelized. Stir frequently to prevent scorching. Add a few teaspoons of water toward the end if onions seem to be drying too much. Add a pinch of salt. When onions have caramelized, add corn and cook for 4 to 5 minutes.

Turn off, remove from heat and set aside.

Using a skillet, griddle or indoor grill, spray with cooking oil and place a tortilla on surface. Allow to heat slightly and turn. Add cheese to the tortilla (to taste), top with sliced pork belly to your liking and then caramelized onion mix. Add more cheese and top with tortilla. Brown on both sides until the cheese is ouey gooey and melted. Slice like a pie in triangles (I use a pizza cutter) and serve with a dollop of guacamole. I also like thinly sliced fresh jalapenos.

　

Disfruta de ser malo!

Enjoy being bad!

　

Carne Asada Quesadillas

Ingredients:
2 pounds skirt steak, tenderized and sliced thin across grain or chopped
2 onions, halved and sliced thin
2 bell peppers, halved, seeded and sliced thin

Marinade:
½ cup olive oil, plus 3 tablespoons for frying
¼ cup tequila or red wine vinegar, if you prefer not to use alcohol
1 nice handful fresh cilantro, finely chopped
1 jalapeño pepper, pith and seeds removed and minced or a pinch of red pepper flakes
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon smoky paprika
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1 lime, juiced
3 tablespoons sugar

8 flour tortillas, fajita size
2 cups of your favorite cheese, shredded ( I like fiesta blend)

Directions:
In a bowl, combine all marinade ingredients and mix well. Place meat in a large zip-lock bag and pour marinade over the steak and seal. Place bag filled with steak in the same bowl you mixed the marinade in and refrigerate for at least 2 hours or more.

Heat a large skillet on medium high heat. Add oil and sauté the meat for 5 minutes. Add onions and peppers and continue to cook until the meat is browned and the vegetables are tender. Season to taste if necessary, with salt and pepper.

Oil another skillet or griddle, lay a flour tortilla and top with desired amount of steak, onions and peppers. Top with cheese and another flour tortilla. When the bottom of the quesadilla is golden brown, flip over holding the top side in place and brown the other side. Use a pizza cutter or large knife to cut into wedges. You can also use large flour tortillas, fill them, as above, fold them in half like a taco. Brown on both sides, remove from heat and cut into wedges. Which ever way you choose, you won’t be sorry you tried this delicious recipe for Carne Asada Quesadillas.

Serving Suggestions:
Salsa
Lime wedges
Cilantro
Sour Cream
Jalapenos
Avocados or Guacamole