I have been on a quesadilla kick lately so when I made the pork tinga tacos the other day I made sure to make a large batch of pork tinga so that I would have leftovers for quesadillas. At it’s base a quesadilla is simply melted cheese in a toasted tortilla so I kept these quesadillas nice and simple filling them with the pork tinga along with the cheese. Although these quesadillas are great just like that, while I was enjoying one I could not help but think that I could make them even better with the addition of some avocado. Instead of just throwing some avocado into the quesadillas or serving them with mashed avocado for dipping I decided to go with something a little different and I treated the quesadillas like a base and topped them with an avocado spread, almost like a pizza. Of course I could not stop there and I mixed some salsa verde into the mashed avocado and sprinkled on some diced onions, crumbled cotija cheese and fresh cilantro. I have to say that these ‘pizza’ like quesadillas were certainly fun to eat and so amazingly good! The cool and creamy avocado topping plays beautifully well with the spicy chipotle pork tinga and all of the melted cheesy goodness!
So simple and yet so good!
But even better topped with salsa verde guacamole, diced onions and cotija cheese!
Pork Tinga Quesadillas
Smokey chipotle chili pork tinga quesadillas topped with avocado and salsa verde guacamole, onion, cilantro and crumbled cotija cheese.
ingredients
- 1 (10 inch) tortilla
- 1/4 cup cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 1/4 cup pork tinga, warm
- 1 teaspoon cilantro, chopped
- 2 tablespoons avocado, mashed
- 1 tablespoon salsa verde
- 1 tablespoon onion, diced
- 1 tablespoon cotija or feta, crumbled
- 1 teaspoon cilantro, chopped
directions
- Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the pork tinga, cilantro and the remaining cheese.
- Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
- Serve topped with the mixture of the avocado salsa verde along with the onion, cotija and cilantro.
I think you are the kind of quesadilla's! And you deserve it. You know how to make one heck of a quesadilla!! This looks awesome, kevin!
Mmmm…delicious! Love your taco/quesadilla recipes!
I wish I could create all the quesadilla recipes you have! They all look so good and this one is no exception!
I want a seat at the table, Kevin!
That tinga meat looks so soft and delicious Kevin!
x
The Lobster & Me
uuuum, is it weird that I want to eat these for breakfast!?
Heather Christo: There is nothing wrong with quesadillas for breakfast!
I'm with Heather, I want them to breakfast like,..ummm…right now!
You are and continue to be one of my top five favorite bloggers. My husband and I want to make everything from you — this is no exception.
Like all of your recipes, I'm obsessed with this one!
Another awesome post, Kevin!
Looks so delicious!
mmm this looks so good, i love pork as the main protein in mexican food. xo jillian – cornflake dreams
mmmm this looks so good! I actually have a craving for Mexican food lately as well! This is just the inspiration I needed
http://www.yummei.com
Wow, these are amazing Kevin! Mmm!
Ohhhhh. Want these for lunch!
You're one of my favorite cooking blogs. I've never heard of Pork Tinga before – but I made it the same day I read this entry. Made it out of pork loin since the shoulders the store had were 6-8 pounds apiece. The Pork Tinga was one of the best things I've ever had.
Then I used it to make the quesadillas you have here – with the avocado spread on top etc. My entire family raved about these quesadillas – they said it was the best thing I'd ever made.
Thank you for making me look like a rock star!! 🙂
Anonymous: I am glad that you and your family enjoyed them!