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Pork Quesadillas with Queso Blanco Sauce

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Pork Quesadillas with Queso Blanco Sauce

Judy Kim

It’s seemingly you’ll possibly possibly no longer be ready to discontinuance gripping this queso blanco sauce.

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  • 3 c. Monterey Jack cheese
  • 4 1/2 oz. green chilies
  • 1/4 c. heavy cream
  • 5 tsp. cumin
  • kosher salt
  • Freshly ground pepper
  • 3 cloves garlic, minced
  • 1 lb. ground crimson meat
  • 1 tbsp. chili powder
  • 8 appropriate flour tortillas
  • extra-virgin olive oil
  • 1/2 c. contemporary cilantro, chopped
  • 1 appropriate tomato, chopped
  • 1/2 c. sour cream

Instructions

    1. Step 1In a runt pot, add 1 cup Monterey jack cheese, half of of the green chilies, heavy cream, 1 tsp. cumin, 1 tsp. salt, 1/2 tsp. pepper and 3 cloves garlic. Warmth over low warmth till cheese is melted and properly blended, about 10 minutes. Clutch stirring to forestall backside from burning. Clutch on low unless ready to support.
    2. Step 2Meanwhile, in a suitable skillet, brown crimson meat for five minutes over medium-high warmth. Drain oil and add 1 tbsp. salt and the last cumin, chili, garlic, green chilies and cheese.
    3. Step 3In a suitable skillet, preheat over medium-low warmth. Drizzle olive oil and set 1 flour tortilla and occupy with 1/4 of meat mixture. There’ll seemingly be ample for four appropriate quesadillas. Attach one more tortilla on top. Cook dinner for 1 to 2 minutes till light golden brown and cook on diversified facet. If the quesadilla is browning too fleet, turn down to low warmth. Repeat steps for the last quesadillas.
    4. Step 4Lower each and every quesadilla into 4 pieces and top with warm queso sauce. Garnish with cilantro, tomato and sour cream.

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Judy Kim

Judy Kim is a New York primarily primarily based meals stylist, recipe developer, culinary producer and artistic consultant.

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