Blackjack Quesadilla

Yield

Serves 4

Ingredients

Quesadilla

- 4 flour tortillas 12”

- 4 cups shredded cheddar-jack cheese

- 4 cups small diced onions

- 4 cups spicy pork belly, chopped

- 8 tablespoons salsa verde

- 4 teaspoons roasted sesame seeds

- 12 sprigs fresh cilantro

- 8 tablespoons canola oil

Salsa Verde

- 4 cups canola oil

- 1 peeled garlic

- ¼ onion, peeled

- 5 jalapenos, stemmed

- 10 bunches cilantro, chopped

- 1 cup kosher salt

- 1 ¼ cup lime juice

- 1 ¼ cup orange juice

- ¼ cup roasted sesame seeds

Spicy Pork

- 2 lbs pork belly, sliced

- 4 cups Korean chili paste

- 3 jalapenos, stemmed

- 1 cup sugar

- 1 cup garlic cloves

- 2 cups soy sauce

- 1 cup green onions

- ½ cup sesame oil

- 1 cup orange juice

- 1 can sprite

Directions

Salsa Verde

1) Cook garlic and oil in a pot on low heat till brown, stir constantly.

2) Roast jalapenos and onions in pan till almost black.

3) Cool garlic, oil, onions and jalapenos.

4) Once cool, puree with all other ingredients.

Spicy Pork

1) Puree all ingredients except pork belly.

2) Mix marinade with pork belly and let sit for at least 2 hours.

Quesadilla

1) In a separate pan cook pork belly and onions till slightly charred, about 8 minutes

2) Pour 2 tablespoons of oil on a griddle and place tortilla flat, add 1 cup of cheese on half of tortilla.

3) Add pork mixture on top of cheese and fold over. Cook until melted.

4) Cut into four triangles and drizzle 2 tablespoons of salsa verde and 1 teaspoon of sesame seeds.

5) Garnish with 3 sprigs of cilantro and devour.

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