Pork Mole Fajita Quesadillas

I tried something new for dinner today. I was a little skeptical about the combination of chocolate and peppers in a quesadilla, but we tried it. To my surprise both my husband and I thoroughly enjoyed them. I would like to make these again; however, for the time I put into them, it may not be worth it. That's just me though, I strongly suggest you try these for yourself. You may be surprised at how delicious this odd combination will be, and you may have fun trying it.


Pork Mole Fajita Quesadillas
Makes: 4 Serving
Total time: 35 min.

http://www.bettycrocker.com/recipes/pork-mole-fajita-quesadillas/43ec10ab-4c86-482f-a633-eeae8e87c145


Ingredients

• 2 tsp olive oil
• 1/2 lb boneless pork loin chops, trimmed of fat, cut into thin strips
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 Tbsp chilli powder
• 1 tsp all-purpose flour
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 cup chicken broth
• 2 Tbsp semisweet chocolate chips
• Cooking spray
• 4 (10 inch) fat-free flour tortillas
• 1/2 cup chopped tomato
• 4 tsp chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese

Directions

1. In 12-inch non-stick skillet, heat 1 tsp of the oil over medium-high heat. Add pork to oil and cook 4 to 5 minutes, stirring frequently, until pork is no longer pink; remove from skillet.
2. In same skillet, heat remaining 1 tsp oil over medium heat. Add bell peppers, onion, and garlic to oil. Cook 3 to 5 minutes, stirring occasionally, until peppers are crisp-tender. 
3. Stir in chilli powder, flour, cumin, salt, and cinnamon; cook 30 seconds.
4. Stir in chicken broth; heat to boiling. Cook about 30 seconds, stirring constantly, until thickened and bubbly. Remove from heat.
5. Stir in chocolate chips until melted. Stir in pork.
6. Spray 1 side of each tortilla with cooking spray. On work surface, place tortillas, sprayed-side down. Arrange pork mixture, tomato, cilantro, and cheese evenly over half of each tortilla. Fold tortilla over filling, pressing gently.
7. Heat 12-inch skillet over medium heat until hot. Cook 2 quesadillas 3 to 4 minutes, turning once, until tortillas begin to brown. Remove quesadillas from pan. Keep warm. Repeat with remaining 2 quesadillas.
8. To serve, cut into wedges, beginning with centre of folded sides.

Please feel free to attempt, tweak, and enjoy my newly discovered recipe.



Kage

Moist Pulled Pork

This past weekend the in-laws wanted to go camping, so the four of us packed into one car and drove up north to a camp familiar to me and my family. I was in charge of preparing one meal for not only the four of us, but my mom and two sisters who happened to also be there the same weekend. I didn't want to spend too much time preparing dinner - it's camping, who does? I decided to heed my step-mother's advice and do pulled pork in the slow cooker. It was incredibly easy and all the prep work was done by the slow cooker as we were out kayaking, sunbathing, and relaxing for the day. The pulled pork sandwiches turned out to be incredibly moist and a huge hit. My father in-law enjoyed seconds and my twelve year old sister gave me a thumbs up, which is quite a feat for such a picky eater. All-in-all it was the perfect summer meal.


Incredibly Moist Pulled Pork Sandwiches
Makes: 8 Servings
Total Time: 7 hours
 

http://allrecipes.com/recipe/slow-cooker-pulled-pork/

Ingredients

• 1 (2 lb) pork tenderloin
• 1 can root beer
• 1 bottle of your favourite barbecue sauce (we used maple flavoured)
• 8 hamburger buns

Directions

1. Place tenderloin in the slow cooker; pour root beer over the meat. Cover and cook on low until pork is well cooked and shreds easily, 6 to 8 hours. Drain well. Stir in barbecue sauce and serve over hamburger buns.

This, with some fresh veggies, turned out to be the perfect meal for us hungry campers. Please feel free to attempt, tweak, and enjoy this easy, thoughtless and delicious summer recipe.




Kage

Almond and Peach Crusted Pork Chops

My dad was alone tonight, which is usually our family dinner night, so my husband and I had him over for dinner. Having an additional mouth to feed, I thought it was a great time to reattempt that peachy almond pork chop recipe I burned earlier this month. Tonight, it turned out wonderfully. I didn't burn it this time, and my dad even helped himself to seconds, which is always a good sign. I did however have to alter the original recipe slightly in order to cook the pork through without burning them, again. Next time I will probably try to buy a thinner cut. Tonight, I will share the recipe I used and when you decide to attempt it, feel free to make any alterations as you see fit.


Almond and Peach Crusted Pork Chops
Makes: 6 Servings
Prep Time: 10 min
Total Time: 40 min
 

http://www.bettycrocker.com/recipes/almond-and-peach-crusted-pork-chops/b1c5b55a-51b6-41d6-8bda-c008db0814be

Ingredients

• 1 egg
• 2 Tbsp peach preserves
• 1/2 cup Original Bisquick mix
• 1/2 cup coarsely chopped sliced almonds
• 1 Tbsp cornmeal
• 1/2 teaspoon salt
• 6 pork boneless loin chops, 1/2 inch thick
• 1 tablespoon olive oil
• Chopped fresh parsley, if desired
• Additional peach preserves, if desired

Directions

1. Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal, and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
2. Preheat oven to 350°
3. Heat oil in large non-stick skillet over medium-low heat. Cook pork chops in oil 12-15 minutes, turning once, until crust is golden brown.
4. Transfer pork chops to a casserole dish and bake in oven for 15-20 minutes, until pork is no longer pink in center.
5. Top with parsley and additional preserves if desired. Serve immediately. 

The original recipe can be found on the Betty Crocker website. Please feel free to attempt, tweak, and enjoy this crunchy fruity pork chop.



Kage