Kalua Pork Quesadilla

Kalua Pork Quesadilla by Chef Peter Merriman

Makes: 4 Quesadillas

Ingredients

• 8 (8-inch) flour tortillas
• 4 tablespoons fresh goat cheese
• 1 ½ cups Kalua Pork
• 1 cup shredded white cheddar cheese
• ½ cup grated Parmesan cheese
• Mango-Chili Dipping Sauce (see recipe below)

Prepare Quesadilla

Preheat oven to 400°F. Use roast or conventional bake setting if available. Place 4 tortillas on a baking sheet. Spread 1 tablespoon of goat cheese on each. Layer with ⅜ cup Kalua Pork, ¼ cup cheddar, and 2 tablespoons Parmesan. Top each with another tortilla and gently press to form a sandwich.

Bake for 6–8 minutes, or until cheese bubbles and tops are lightly browned. Use a wide spatula to transfer to a cutting board and cut each into 6 wedges.

Mango-Chili Dipping Sauce

Makes: about ¾ cup

• 1 ripe mango
• ½ cup rice wine vinegar
• 2 tablespoons granulated sugar
• 1 clove garlic, minced
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon sambal oelek

Preparation:

Peel and dice mango into ½-inch cubes. Puree half of the mango. In a blender, combine 2 tablespoons of the puree with vinegar, sugar, garlic, cilantro, and sambal. Pulse 3 times, then twice for 3 seconds each. Transfer to a bowl and stir in ¼ of the diced mango.

(Tip: Mix leftover puree and chopped mango into yogurt or use as a topping for ice cream.)