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Pulled Pork Quesadillas with Truffle Crema
Source: Melissa Cookston
PREP TIME
5 mins
COOK TIME
10 mins
SERVING SIZE
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.
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.
