Directions: |
Directions:Remove bone and fat from the pork and set aside. Chop the remaining pork meat into bite sized pieces. In a hot pan, add some of the pork fat or vegetable oil and then sweat the onions with about a teaspoon of Tim’s BBQ Seasoning for about 2 minutes. Add bell pepper and Sauté about 2-3 Monroe minutes. Stir in the pork meat and the rest of the BBQ Seasoning and cook until browned. Add water and Tim’s Taco Seasoning and stir until it covers the meat evenly. Add Pace Picante Sauce and Valentina’s and let the whole mixture cook, stirring occasionally until most of the water has cooked out of the mixture.
In a large skillet over medium high heat, add Bacon fat, pork fat, or vegetable oil and allow fat to render until the bottom of the pan is coated. Add 1 Tortilla and spread a thin layer of cheese on it while it is still in the pan. Add half of the meat mixture followed by another layer of cheese and then another tortilla. When the bottom tortilla is beginning to brown (about the time you finish adding all the ingredients), carefully flip the quesadilla and cook the other side about 2-3 minutes. Remove from heat and cut into quarters to serve. |
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Notes: |
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Notes: This recipe works best if you have made the bacon recipe in this book or you have some high fat bacon to render the fat from for cooking the quesadilla. When I make a bacon I always set aside some of the fatty portions to use in cooking. To use it you just put it in a hot pan and stir it around for a couple of minutes. If you don’t have bacon, you can use the fat from the pork the same way. If you can’t do either, you can use vegetable oil but the flavors will not be as complex.
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