| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
c |
Thinly sliced yellow onions |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
|
Haas avocados; peeled and pitted |
| 16 |
sm |
Flour tortillas |
| 1 |
lb |
Roasted pork shoulder |
| 2 |
c |
Grated Monterrey Jack cheese; (8 ounces) |
| 16 |
|
Pieces foil paper |
| 1 |
c |
Sour cream |
| 2 |
c |
Fresh salsa |
INSTRUCTIONS
1. Preheat the grill or heat the oven to 400 degrees Fahrenheit.
2. In a saute pan, over medium heat, add the olive. When oil is hot, add
onions. Season onions with salt and pepper.
3. Cook until caramelized, about 8-10 minutes, stirring constantly.
4. Remove from the heat and cool.
5. Slice the avocados into 32 slices and season with salt and pepper.
6. In a mixing bowl, add the onions, pork meat and cheese. Mix thoroughly.
Season with salt and pepper.
7. Place 2 slices of the avocado over the filling.
8. Place about 1/4 cup of the filling over half of the tortilla. Fold the
remaining half of the tortilla over the filling.
9. Wrap the quesadilla tightly in the foil paper, like an envelope.
10. Places the pouches on the grill and cook for 2 to 3 minutes on each
side, or until the tortilla is softened and the cheese has melted.
11. Serve warm with the sour cream and salsa.
Yields: 16 servings
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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