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Week of 9/23/24

[Leftover] Hoisin Pork Quesadillas
with kimchi mayo / sesame snap peas

Active: 35 Total: 35
Original GF Paleo Vegetarian
[Leftover] Hoisin Pork Quesadillas

Leftover pork from earlier in the week makes a delicious filling for cheesy quesadillas. Bake them all together in the oven and serve with some spicy kimchi mayo - dinner done!

Dependency
Slow Cooker (or not) Hoisin Pork Noodle Bowls
Tags
Dependent Meal Pairs
Proteins
Cheese, Pork, non-ground
Cuisines
Asian - Fusion
Save recipe
38

Ingredients

Metric
Servings:
4
[Leftover] Hoisin Pork Quesadillas:
  • Cheese, mozzarella - 6 oz , shredded (look for pre-shredded to save time; sub any type of melting cheese)
  • Hoisin pork (leftover from Monday) - ~2 cups , chopped or shredded
  • Parchment paper - for baking
  • Tortillas, gluten-free and taco-sized - 8
Kimchi Mayo:
  • Kimchi - 1/2 cup , drained and chopped
  • Cilantro (opt) - 3 Tbsp , chopped
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha (opt) - 1 tsp
Sesame Snap Peas:
  • Snap peas - 12 oz , trimmed
  • Garlic - 2 cloves , chopped
  • Oil, toasted sesame - 2 tsp
  • Sesame seeds, any color - 1 tsp

Prep

  1. Cheese / Kimchi / Snap peas / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Pork - Chop or shred (if not already done on Monday). (Can be done up to 5 days ahead)

  3. Cilantro - Prep as directed.

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Make

  1. Heat oven to 400 F / 204 C degrees and set out two baking sheets.

  2. Spread snap peas out onto the first baking sheet and toss with garlic, sesame oil, and some salt and pepper. Set the snap peas aside while you assemble the quesadillas.

  3. Spread parchment paper over the second baking sheet. Lay half of the tortillas out on the baking sheet and brush lightly with some cooking oil. Flip the tortillas over so the oiled sides are down.

  4. Warm the pork briefly in the microwave.

  5. Spread half of the cheese over the tortillas, then top each one with pork. Sprinkle the remaining cheese over the pork and top with remaining tortillas. Brush the tops lightly with some cooking oil.

  6. Transfer both baking sheets to the oven. Bake until the quesadillas are beginning to brown lightly, 6 to 7 minutes. Remove the quesadillas from the oven and carefully flip them. Shake the pan with the snap peas. Return everything to the oven and continue baking until snap peas are tender and browned in spots and quesadillas are golden and crisp on both sides, ~5 minutes more.

  7. While everything bakes, make kimchi mayo. Stir together kimchi, cilantro (if using), mayonnaise, lime juice, and sriracha (if using).

  8. Allow quesadillas to cool for ~1 minute, then slice into wedges.

  9. Toss snap peas with sesame seeds.

  10. Serve quesadillas with kimchi mayo for dipping and snap peas on the side. Enjoy!

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