Emulsifier Free Pickled Jalapeño Pork Quesadillas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the pork filling
- 1 lb ground pork
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- ⅓ cup pickled jalapeños, sliced
- 1 tbsp neutral oil (such as canola or vegetable oil), divided
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, and 1/4 tsp salt. Toss until the cabbage is evenly coated, then set aside to let the slaw soften slightly while you prepare the filling.
- 2
Heat a large (12-inch) skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until no pink remains and the meat is cooked through to 160°F (71°C), about 7–9 minutes. Drain any excess fat from the pan.
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