Texas Pork QuesadillaPork Foodservice
6 pounds boneless pork roast (lean)
8 ounces onions (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 low-fat cheddar cheese (shredded)
12 ounces part-skim mozzarella cheese (shredded)
7 ounces lettuce (shredded)
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1Place 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.
2Insert meat thermometer into the center of the smallest roast.
3Roast 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.)
5Remove from oven and let stand for 15 minutes.
6Place roasts in shallow pans, cover and refrigerate.
7Holding CCP: Cool to 40°F within 4 hours.
8Shred chilled roast
9Combine pork, onions, tomatoes, pepper and spices.
10Cover and steam for 5 minutes or until the internal temperature reaches 170 º F.
11Holding CCP: Keep product covered and hold at 140º F.
12Place one half of the tortillas on baking sheets coated with cooking spray.
13Scoop 2 oz. (#16 disher) in the center of each tortilla, spreading the mixture evenly.
14Mix cheeses together.
15Sprinkle each tortilla with 3 Tbsp. cheese (# 20 disher).
16Place second tortilla on top of each prepared tortilla.
17Light spray tortillas with cooking spray.
18Place in a 400ºF oven for 3-4 minutes to heat through.
19To serve: cut the quesadilla in fourths using a pizza cutter.
20Garnish with shredded lettuce and chopped fresh tomatoes.
21Prepare only the amount required since the product does not store and reheat well.
22Pour mixture in two-inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
23Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.