Just before Sarah and I left Chicago to go visit her family, we spent a couple of days trying to eat everything in the fridge. We were going to be gone long enough that anything that wasn’t eaten would probably go bad, and I didn’t want to throw anything away.
- pulled pork: chopped leftovers from the slow cooker pork roast is perfect for this. I put it into a fry pan to reheat and let it crisp up a bit. (I happened to have taken too much of the leftover pork to work for lunch, so I supplemented to the amount of pork with some shrimp from the freezer).
- tortillas: once the pork is hot, remove them from the pan and then lay the corn tortillas in the pan on medium heat. after about a minute, flip the tortillas over and top with the chopped pork. it’s going to look like an open face sandwich or a mini pizza.
- cheese: after you add the pork, add shredded cheese. the kind we had had was Kraft “Authentic Mexican” shredded blend. It had manchego cheese, some other cheese, and “Queso Quesadilla” cheese. No joke.
- peppers: chop up some green pepper. once the cheese melts, add the peppers and fold the tortilla over like an omelette. If you’ve done it right, the cheese melted should hold the thing shut.
I served this with a ton of habanero sauce and a box of instant Spanish rice that Sarah and I have been loving lately. I was also going to serve it with sour cream, but I could not find the sour cream in the fridge.
I could have swore that I just bought some. But when I thought about it some more, I remembered that I had looked at the sour cream at the store, was about to pick up a container, and then got distracted by something else in another aisle.