Thursday, September 27, 2007

BBQ Pork Quesadilla Torta

This is a recipe from Southern Living Magazine, Sept. 2007 issue. It sounds more complicated than it is. I used chicken instead of pork. It was a hit at our home!

Makes 4 to 6 servings
prep: 10 min, bake: 20 min

1/2 (about 2 cups) chopped barbecued pork.
1 (15 oz.) can black beans, rinsed and drained
1/2 cup barbecue sauce
4 (10-inch) burrito-size flour tortillas
1 cup seeded, diced plum tomatoes (about 2 large)
2 green onions, finely chopped (I just used the onions that were in my house)
2 cups (8oz) shredded Mexican-style cheese blend
Toppings suggestion: sour cream, barbecue sauce, cilantro, guacamole

1. Stir together barbecued pork, black beans, and barbecue sauce in a medium bowl.

2. Place 1 tortilla in a lightly greased 10-inch spring form pan, and spread with one-third barbecued pork mixture. Sprinkle with one-third each of diced tomatoes, chopped green onions, and cheese. Repeat layers twice. Top with remaining tortilla and gently press. Cover pan with aluminum foil.

3. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove sides of pan, and cut into wedges. Serve with toppings.

Variations:
BBQ Beef or Chicken- substitute with 2 cups of beef or chicken

1 comment:

Julie said...

I have made this with the BBQ pork and we really enjoyed it.