Sous Chef Meals: Pork Shoulder Quesadillas

64°C (147.2° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty

Introduction

If you have tried our Sous Chef Meals, you know how easy it is to enjoy chef-prepared meals. These modular meals are super easy to prepare but they aren't just standalone, they are also great to help build more complex dishes.The next time you order our pork shoulder, try it in this quesadilla. Souschef.nomiku.com

Ingredients

  • 1 pack pork shoulder in chipotle adobo (Sous Chef Meals)
  • 2 tbsps olive oil
  • 1/2 red bell pepper, thinly sliced
  • 1/2 small yellow onion, thinly sliced
  • 1 clove garlic
  • 1 jalapeño, seeded if desired, thinly sliced
  • Salt and freshly ground black pepper
  • Pinch ground cumin
  • 2 (8-inch) flour tortillas
  • 3/4 cup coarsely shredded pepper jack cheese

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Introduction

If you have tried our Sous Chef Meals, you know how easy it is to enjoy chef-prepared meals. These modular meals are super easy to prepare but they aren't just standalone, they are also great to help build more complex dishes.The next time you order our pork shoulder, try it in this quesadilla. Souschef.nomiku.com

Directions

  1. Reheat pork shoulder in your Nomiku. Just 'tap and drop!'
  2. Heat 1 tbsp of the olive oil in a large sauté pan over medium heat and add the bell pepper, onion, garlic, and jalapeño. Cook, stirring frequently, until the vegetables have begun to soften, 3-4 minutes, then remove from heat. Season to taste with salt and pepper and the pinch of cumin.
  3. Open the package of pork and assemble quesadilla by spreading half of the cheese over one of the tortillas, leaving about a 1" boarder. Spoon the pork adobo and vegetable mixture on top, followed by the remaining cheese. Place the other tortilla on top and press flat to close.
  4. Heat the remaining 1 tablespoon olive oil over medium heat (you can use the same pan, just wipe it out beforehand) until shimmering. Add the quesadilla to the pan and cook until golden brown and crisp on both sides, about 2 minutes on each. Remove from heat and transfer the quesadilla to a cutting board. Cut into sixths and serve with crème fraiche, avocado, and chopped cilantro, if desired.

Comments

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