Pork and Black-bean Quesadillas
Chipotle chilies are dried, smoked jalape?os canned in a piquant adobo sauce. They lend a spicy, smoky flavor to this pork and black-bean quesadilla. Remember to remove the seeds from the chili before chopping, and wash your hands well after handling the chilies.
Yield: 4 Ready in 2 hours
favorite of 8 people 9 people want to try
|3 clovesgarlic; coarsely chopped|
|1 chipotle chili in adobo sauce; seeded and roughly chopped|
|5 tablespoonsfresh lime juice; (from 2 limes), divided|
|1/2 teaspoonDried Oregano|
|1 pork tenderloin; (about 14 ounces)|
|Salt and black pepper|
|4 largewhole-wheat tortillas|
|1 15-oz canblack beans; drained and rinsed|
|1 yellow bell pepper; diced|
|2 scallions; thinly sliced|
|1/4 cupfresh cilantro leaves; chopped|
|1 teaspoonExtra-Virgin Olive Oil|
|1 teaspoonGround cumin|
|1 ripe avocado; thinly sliced|
Pork and Black-bean Quesadillas Preparation
In blender, puree garlic, chili, 2 tablespoons juice, and oregano. Season pork with salt and pepper; place in resealable plastic bag. Add chili mixture to bag; turn to coat meat. Marinate, refrigerated, at least 1 hour.
Preheat oven to 350F. Coat large ovenproof nonstick skillet with cooking spray; set over high heat. Sear pork on all sides, about 6 minutes. Transfer to oven; cook 20 minutes, or until an instant-read thermometer registers 160F. Let pork rest 5 minutes; thinly slice. Wrap tortillas in foil; warm in oven while pork rests.
In medium bowl, combine beans, bell pepper, scallions, cilantro, oil, cumin, remaining lime juice, and salt and pepper. Let the diners each make their own quesadilla with sliced pork, bean salsa, and avocado.
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