Sweet and Spicy Asian Pork Quesadillas

Sweet and Spicy Asian Pork Quesadillas

A fusion of sweet Asian and spicy Mexican flavors, Sweet and Spicy Asian Pork Quesadillas are loaded with tender pulled pork, ginger, gooey cheese, and veggies. Oven-baked and topped with crunchy sesame seeds, this dish transforms easy quesadilla night into something memorable.

Prep: 15

Cook: 10

Total: 25

Servings: servings

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Ingredients

8 ounces shredded pork (heaping 2 cups) see notes for cooking suggestion
¼ cup hoisin sauce
4 cups baby bok choy, thinly sliced
3 cups red cabbage, thinly sliced (about 1/2 head)
3 scallions cut into julienne strips
2 tablespoons extra-virgin olive oil
2 teaspoons ground ginger
1 teaspoon minced garlic (about 2 cloves)
½ teaspoon crushed red pepper flakes
8 whole wheat tortillas (8-to-10 inch)
2 cups shredded cheddar-jack cheese
1 large egg (lightly beaten with 1 tablespoon water)
½ cup sesame seeds

Instructions

Preheat oven to 400 degrees F.
In a small bowl, combine pork and hoisin sauce. Set aside.
Heat olive oil in a large skillet or wok on high heat. Add baby bok choy, cabbage, and scallions. Cook, stirring occasionally, for 3 minutes. Stir in ginger, garlic, and red pepper flakes. Continue to cook on high for 1 to 2 additional minutes, until vegetables are beginning to soften and most of the liquid as evaporated.
Lay out 4 tortillas and sprinkle each with 1/4 cup cheese. Top with slightly heaping 1/2 cup shredded pork, then 3/4 cup vegetable mixture. Spread another 1/4 cup cheese over top.
Top each with 1 remaining tortilla. Brush tops with egg wash, then sprinkle on 2 tablespoons sesame seeds.
Stand a wire rack on top of a baking sheet. Lay each quesadilla, sesame-side up, on top of the rack and do not overlap. Bake 10-12 minutes, checking frequently in the last few minutes so as not to burn. Transfer to a plate, cut into wedges, and serve immediately.

Notes

Suggestion to prepare shredded pork: Trim a 1.5-pork pork tenderloin of excess fat, place it in the crockpot with 1 cup of chicken broth, then cook on low for 6 hours. This will yield exactly double the pork needed for the recipe. Leftovers can be stored in the freezer or used in another recipe (or more Sweet and Spicy Pork quesadillas!) Sesame Seeds: To save on groceries, look for sesame seeds in the bulk section of your grocery store. It’s much cheaper to purchase them this way than in the small spice bottles. Storage Tip: Store leftover quesadilla filling in the refrigerator for up to 1 week. Fill tortillas and bake just before serving.