Chicharron in Green Chile Quesadilla
- 5 tomatillos, husked
- 2 jalapeños
- 1 serrano chile
- 2 yellow chiles
- 1 teaspoon olive oil
- 5 garlic cloves
- 1/2 onion
- 1 teaspoon chicken bouillon
- 1/2 teaspoon dried oregano
- 1 pound pork cracklings (chicharron), broken in 2-inch pieces*
- 8 flour tortillas
- 4 cups Cacique® Oaxaca cheese, shredded, divided
- In a 5-quart pot filled halfway with water, add tomatillos, jalapeño chiles, serrano chile, and yellow chile, and let boil for 30 minutes in pot over medium-high heat; COVERED.
- Heat a small frying pan with olive oil over a medium heat. Add garlic and onion; brown slightly. Set to the side.
- Add tomatillos, chiles (stems removed for a mild version), garlic, onion, chicken bouillon
- oregano, and 1/2 cup of water (where chiles boiled in) to a blender container and blend until smooth. Set aside.
- In a large frying pan over medium heat, add chicharrones and stir to brown slightly.
- Pour chile mixture from the blender into a sieve to strain out large pieces. Pour strained chile sauce into pan with chicharones. Simmer for 20 to 30 minutes. Set aside.
- Heat a comal or large non-stick pan over medium heat.
- Place one flour tortilla in the center.
- Sprinkle with 1/2 cup of Cacique® Oaxaca Cheese, and ¼ cup chicharron mixture
- Fold tortilla in half and cook on each side until tortilla is crisp and cheese has melted.
- Repeat with remaining ingredients.
- Transfer to a serving plate, cut into squares and serve.
*Cooks note: Purchase pork cracklings with a little meat on them. If not available, use
how-to guide to making the perfect quesadilla.