• 6 pounds boneless pork roast (lean)
  • 8 ounces onion (peeled, chopped)
  • 1 1/2 pounds tomatoes (raw, chopped. plus extra for garnish)
  • 1 pound red bell pepper (sliced)
  • 1 tablespoon black pepper (ground)
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 3 tablespoons cumin (ground)
  • 3 tablespoons chili powder
  • 1 tablespoon cinnamon
  • 1 1/2 pounds cheddar cheese low fat (shredded)
  • 12 ounces part skim mozzarella cheese (shredded)
  • 7 ounces lettuce (shredded)


  1. Place roasts on racks in shallow open roasting pans. When more than one pan is needed, group roasts by size. Allow space between roasts. Do not cover pan.
  2. Insert meat thermometer into the center of the smallest roast.
  3. Roast at 325 degrees Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
  4. (Approximate oven time may vary depending on oven use, and weight of pork being cooked. Start checking with a thermometer an hour into cooking time.)
  5. Remove from oven and let stand for 15 minutes.
  6. Place roasts in shallow pans, cover and refrigerate.
  7. Holding CCP: Cool to 40°F within 4 hours.
  8. Shred chilled roast
  9. Combine pork, onions, tomatoes, pepper and spices.
  10. Cover and steam for 5 minutes or until the internal temperature reaches 170 º F.
  11. Holding CCP: Keep product covered and hold at 140º F.
  12. Place one half of the tortillas on baking sheets coated with cooking spray.
  13. Scoop 2 oz. (#16 disher) in the center of each tortilla, spreading the mixture evenly.
  14. Mix cheeses together.
  15. Sprinkle each tortilla with 3 Tbsp. cheese (# 20 disher).
  16. Place second tortilla on top of each prepared tortilla.
  17. Light spray tortillas with cooking spray.
  18. Place in a 400ºF oven for 3-4 minutes to heat through.
  19. To serve: cut the quesadilla in fourths using a pizza cutter.
  20. Garnish with shredded lettuce and chopped fresh tomatoes.
  21. Prepare only the amount required since the product does not store and reheat well.
  22. Pour mixture in two-inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
  23. Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.
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