One Pork Butt – Three Meals.
Meal two, quesadillas, which is always a great go-to vehicle for using up leftovers!
Also, more baby food inspiration here, as I used my son’s corn puree for the corn crema. I’ve seen recipes using heavy cream or mayo added to sour cream to make homemade Mexican crema. I figured corn puree has a similar consistency so why not. Major win folks, its delicious and the perfect sauce to cut through the pork in these quesadillas!
The following serves 2 (compliments of This Girl’s Gotta Eat):
- 4 multi-grain tortillas, soft taco size
- Shredded Mexican cheese blend
- 1 cup Pulled Pork, just eyeball it
- 1/2 cup sliced and rinsed leeks (remove the hard green top, slice the white part down the middle lengthwise, then slice again into half moons, then rinse pieces in a mesh strainer to remove any dirt and dry slightly)
- 1/2 cup frozen corn
- 2 Tbsp sour cream
- Zest and juice of half a lime
- Salt to taste
- Sliced green onions for garnish
Preheat oven to 400.
Cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 1/4 cup with a little water in a high powdered blender until smooth and creamy. Combine the corn puree with the sour cream, zest and lime juice and salt to taste. Set aside.
To build the quesadillas, add two tortillas side-by-side on a large baking sheet (or pizza stone). Top each tortilla with a layer of cheese, pork, leeks and cooked corn (make sure cheese is on the bottom which will act as a glue to keep everything together). Add another layer of cheese and top each with another tortilla. Bake for 20 minutes until tortillas begin to brown and cheese is melted.
Remove from the oven and once cool enough to handle, cut each into four pieces. Divide among plates and top with the corn crema (I used a squeeze bottle if you’re curious) and garnish with sliced green onions.