Wild Boar Quesadilla

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Mexican food is hands down one of my most favorite foods. And with the holidays tamales are always made to be eaten on Christmas day. This year, I made Green Chili Wild Boar Tamales with Chili Verde Sauce (recipe coming soon). I took a wild boar roast and cooked in slowly for 12 hours in the crock pot till is was so tender it took zero effort to shred. I had extra meat left over and my husbands first response was "are you going to make those quesadillas again like last year?" Last year I quickly threw together a random quesadilla with left over tamale meat for a quick meal for my hubby. Turns out, I now must always allow for extra meat to be had after tamale making. 

These quesadillas are super easy to make. But often times the simplest dishes turn out to be the best ones. To make these beauties I take onions and bell peppers and sauté them on high heat to get them browned on the edges like fajitas. Then I reheat the meat with a little oil till its nice and hot. I like to make my quesadillas crunchy on the outside, its what I used to do when I was working in restaurants as well. So I take a non-stick pan and add about 2-3 tablespoons of vegetable oil to the pan, and set the heat to high. Then I drop in the tortilla and bring the temperature down to about medium. Then I assemble the quesadilla in the pan. Watch the short clip below to see how I do it!

Being a Chef Im always looking for ways to include more flavors into a dish. So I like to serve my quesadillas with Sriracha Roasted Garlic Sour Cream, Pico de Gallo, fresh Avocado and Cilantro.

The Ultimate Wild Boar Quesadilla

Ingredients:

  • 4-Flour Tortillas
  • 1 Cup Cheddar Cheese
  • 1 Cup Pepper Jack Cheese
  • 1/2 Green Bell Pepper, sliced and sautéed 
  • 1/2 Red Bell Pepper, sliced and sautéed 
  • 1/2 Onion, sliced and sautéed 
  • 1 cup Wild Boar meat, shredded (my recipe coming soon)
  • 1/2 Cup Sour Cream
  • 2 TBS Sriracha
  • 1/4 tsp Roasted Garlic Paste
  • Pico de Gallo
  • 1 Avocado, sliced
  • Cilantro, chopped

In a non-stick skillet add 2-3 TBS of vegetable oil to the pan. Put the pan on high heat, heat the pan till nice and hot. Then place 1 flour tortilla down in the pan. Drop the heat to medium. Then top the tortilla with some of the cheddar and pepper jack cheeses. Let the cheeses melt slightly, then add some peppers, onions and wild boar meat. Let cook for about 1 minute or until the cheese is nicely melted and the tortilla is a nice golden brown color. Then with a spatula take one side of the tortilla and fold in in half while in the pan. Then remove the quesadilla from the pan. Repeat with the remaining tortillas and ingredients.

For the Sriracha Sour Cream:

Combine the Sriracha, roasted garlic paste and sour cream in a small bowl and stir well to combine. Let set in the refrigerator for about 20 minutes before serving.

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