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Pulled Pork Quesadillas with Truffle Crema image
Pulled Pork Quesadillas with Truffle Crema

Source: Melissa Cookston

Where to Buy
PREP TIME

5 mins

COOK TIME

10 mins

SERVING SIZE

Pulled Pork Quesadillas with Truffle Crema image

What You’ll Need

  • 12 ounces Prairie Fresh® pork shoulder butt, cooked and shredded
  • 1 tablespoon olive oil
  • 4 teaspoons all-purpose flour
  • ½ cup chicken stock
  • 1 cup chopped spinach
  • 1 tablespoon BBQ sauce
  • ½ cup fresh corn kernels
  • 1½ cups shredded mixed cheese (cheddar and mozzarella)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ cup Mexican crema
  • 1 tablespoon white truffle olive oil
  • 4 burrito-sized flour tortillas

Directions

To make truffle crema, mix Mexican crema with white truffle olive oil. Stir and set aside. 

Heat olive oil in a small saucepan over medium heat. Add flour and stir constantly for 30-45 seconds or until flour is incorporated. Add stock very slowly, whisking as you do. Cook until thickened, about 2 minutes. Remove from heat and stir in spinach, BBQ sauce, corn, cheese, salt, pepper, cumin, chili powder and pulled pork. Allow to cool. 

Using a flat cast-iron skillet over medium heat, add oil, then lay on 1 tortilla. Spread ¼ of the mixture on half of the tortilla. Fold over and cook on both sides until golden brown. Drizzle with truffle crema.
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