Pork Fajita Quesadillas

With two cheeses! Pork Fajita Quesadillas with two cheeses. I left that part out.

Who doesn’t completely freak their lives over quesadillas? No one. Everyone.

Nat’s in this thing right now where she ONLY EATS QUESADILLAS. ONLY. And she’ll put her hand on her hip and spout, “JUST CHEESE. NOTHING ELSE.” I tried to tuck a scrambled egg in it once (because girl is obsessed with eggs), but it was like a mother/daughter betrayal of epic proportions. “How could you do this to me,” she looked up at me with elephant tears wobbling in her lower lids.

“SORRY! Here are the keys to my car!”

Gosh I love . . . quesadillas.

And these have two cheeses.

And okay – see all those green bell peppers? You don’t have to put four regular-sized peppers in this. Mine are all from our garden and on the slightly smaller side. So for you, one GIANT pepper, or two medium-sized ones. Whatever makes you sob like a baby.

And the two cheeses. I mentioned there are two cheeses in this, right? Havarti and cheddar. And LISTEN, if you want to go heavier with the havarti, fly like an eagle, babe. If you prefer to stick to all cheddar, you’re still a good person.

Two cheeses, though.

First up, you’ll just sauté your veggies. WHICH I KNOW corn is not technically considered to be “a vegetable,” but this isn’t the Dr. Phil show, so let’s all just be cool.

Also! This is where the fajita part comes in. Peppers and onions all blistered in a pan. Ha-bam.

Out go the veggies, in goes the pork.

You’re probably like, “THAT’S PORK? It’s so dark!” Yes it is, birdies, because I seasoned it to the point that it doesn’t even know what it is anymore. Cumin, chili powder, garlic powder, onion powder, salt. You can do this.

Now we ques! (By the way, ques is a verb that means to form quesadillas. But don’t try to look it up on Merriam-Webster because I think the internet is down.)

Cheeses on the bottom, porky, lil’ bit of fajita magic, more CHAYSES. Fold it in and crisp up the tortilla on both sides while the cheese melts. Maybe put on a little ’80s Richard Marx because this is your one life.

“Aaaaangeliaaaaa. WHERE YA RUNNING TO NOW?”

(you’re welcome.)

I forgot to mention that my big-girl camera was out of batteries, so iPhone photos are what ya get! Well, that and two cheeses. You get two cheeses, too.

UM, these are fantastically dangerous. PERFECT for these back-to-school nights when you have less than an hour to get dinner on the table before your family starts eating your head.

Giant giant flavor, so much melty cheese(S), easily funneled into the mouth at rapid fire speed. You know.

I tried giving the kids a bite with all the toppings on it, and Nat goes, “Mom, I’m a little kid. My mouth’s not THAT big.” Ha! (yes it is, Nat. BURRRRRRN.)

Garnish with dollops of sour cream, fresh salsa, torn cilantro, creamy slices of avocado and fresh lime.

Painfully good. Just you wait, ‘Enry ‘Iggins.

Just you wait.

Pork Fajita Quesadillas

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Ingredients

• 2 medium-sized green bell peppers, seeded and diced
• 1 medium white onion, sliced
• 2 ears fresh corn, kernels sliced off
• 1 pound ground pork
• 1 Tbs. ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups grated havarti cheese
• 3 cups grated cheddar cheese
• 4 large tortillas
• Lime wedges, cilantro, sour cream and avocado for garnish
• Coarse salt

Instructions

1. In a large skillet, heat a Tbs. of extra-virgin olive oil over medium high. Once hot, add the onions, peppers and corn. Season with a good pinch of salt and sauté for 10-15 minutes, or until the veggies are tender with nice browning all over. Remove from the pan.
2. To the pan, add the pork and brown all over. Once there’s no pink left, add the cumin, chili powder, garlic powder and onion powder, along with a good pinch of salt. Add a Tbs. or two of water and stir it all until it’s evenly coated, shiny and luscious. Give it a taste. SEE? You done good. Remove the pork from the pan, and wipe the skillet dry.
3. Back on a medium heat, place the tortilla in the pan, and layer one half with the cheeses, followed by a sprinkling of pork, a layer of veggies, then another sprinkling of cheese. Fold the tortilla over the goods and press down with a spatula. Let the quesadilla sit about 30 seconds, then flip it over and toast the other side. You want a light browning, with crispy edges and toasted marks. And melty cheese!
4. Continue building and toasting the quesadillas until you’ve made enough for the faces that you’re feeding.
5. Using a pizza cutter, slice each quesadilla into four triangles, and set them out with all the garnishes.
6. Decorate yours however you want to, and dive in. And turn up Richard Marx. Because Richard Marx.
7. Serves four!

7.8.1.2

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https://bevcooks.com/2018/09/pork-fajita-quesadillas/

TWO CHEESES.