Black Jack Quesadillas with Salsa Verde


  • 140 gms Monterrey Jack cheese, coarsely grated
  • 140 gms cheddar cheese, coarsely grated
  • 6 flour tortillas
  • 125 ml canola oil
  • 4 white onions finely diced
  • 2 cups (firmly packed) coriander, coarsely chopped
  • Sesame seeds to serve

Spicy Pork Al Pastor

  • 2/3 cup gochujang (Korean chilli paste)
  • 1/3 cup light soy sauce
  • 1/4 cup Sprite
  • 2 tblsp orange juice
  • 2 tblsp caster sugar
  • 1 tblsp sesame oil
  • 6 garlic cloves, coarsely chopped
  • 1 spring onion, coarsely chopped
  • 1/2 jalapeno pepper, coarsely chopped
  • 900 gms pork belly, cubed

Salsa Verde

  • 120 ml canola oil
  • 3 garlic cloves, thinly sliced
  • 1 Jalapeno Pepper
  • 1/2 Small Onion
  • 1 1/2 cups (firmly packed) coriander, coarsely chopped
  • 3 tsp toasted sesame seeds
  • 2 tblsp each lime juice and orange juice


1 For spicy pork al pastor, purée ingredients (except pork belly) in a blender until smooth (1-2 minutes). Mix marinade with pork belly in a non-reactive container, cover and refrigerate to marinate (2 hours-overnight).
2 Meanwhile, for salsa verde, heat oil in a small saucepan over medium heat to 150C. Add garlic and stir continuously until just golden (1-1½ minutes; be careful not to overcook garlic or it will become bitter). Strain through a metal sieve into a heatproof bowl (reserve garlic and oil separately) and cool to room temperature. Meanwhile, heat a char-grill pan over high heat and grill jalapeño and onion until black but not burnt (8-10 minutes). When cool enough to handle, peel jalapeño (discard skin) and transfer to a food processor with onion, fried garlic and reserved oil. Add remaining ingredients, season to taste with sea salt, process until very smooth (2-3 minutes) and refrigerate until required. Makes about 250ml.
3 Heat 1 tbsp oil in a large frying pan over medium-high heat, add onion, stir occasionally until tender (8-10 minutes), season to taste and keep warm.
4 Heat a plancha (see note) to medium-high heat, or heat a large frying pan over medium heat. Add 1 tsp oil and one-quarter of the pork and stir occasionally until cooked through (3-4 minutes), then add one-quarter of the coriander and squeeze over a lime wedge. Add 1 tsp oil to a clean section of the plancha or to a separate frying pan large enough to fit a tortilla. Add tortilla to pan, scatter one-quarter of each cheese, cooked pork mixture and one-quarter of the onions over tortilla, fold like a half-moon and cook, turning once, until tortilla blisters and cheese melts (1-2 minutes). Remove from pan and keep warm. Wipe pan clean with absorbent paper and repeat, in batches, with remaining ingredients.
5 Cut tortillas into wedges and serve doused with salsa verde and scattered with sesame seeds, with extra lime wedges.

Recipe from Gourmet Traveller Australia

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