Kalua Pork Quesadillas with Tomato and Avocado Salsa

Demonstrated by: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen

Ingredients

Kalua Pork Quesadillas
3/4 cup kalua pork
3/4 cup sliced onion
3/4 cup shredded won bok
12 mooshoo wrappers or 8-inch flour tortillas
3/4 cup diced tomatoes
1 tablespoon chopped Chinese parsley
1 1/2 cups shredded Monterey Jack cheese
1 teaspoon minced garlic
1/2 cup clarified butter

Tomato and Avocado Salsa
2 ripe tomatoes, diced
1 avocado, diced
1/2 small onion, minced
1 tablespoon minced Chinese parsley
1/2 teaspoon minced garlic
1 tablespoon minced green onion
1 teaspoon finely chopped fresh basil
1/2 teaspoon finely chopped fresh oregano
1 teaspoon finely diced Jalapeno pepper
Salt and pepper to taste

Instructions

Kalua Pork Quesadillas
Preheat electric oven to 350 degree F. In a skillet, saute kalua pork, onion, and won bok until done. On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese. Top with the remaining wrappers; press to seal. Combine garlic and butter. On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter. Place a quesadilla in pan to brown. Flip quesadilla and place skillet in oven until cheese melts. Cook the remaining quesadillas. Cut each quesadilla into quarters; top with Tomato and Avocado Salsa. Makes 6 servings.

Tomato and Avocado Salsa
Combine all ingredients and serve with Kalua Pork Quesadillas. Makes 3 cups.

Show Info

Holiday Appetizers 11/1/1995