Blackjack Quesadilla

Adapted by
March 2010
Yield: 4 servings


Spicy Pork
1 quart Korean chili paste
3 jalapeños, stemmed
1 cup sugar
1 cup garlic cloves
1 pint soy sauce
1 cup chopped green onions
½ cup sesame oil
1 cup orange juice
1 can Sprite soda
2 pounds pork belly, sliced
4 cups diced onions
Salsa Verde
1 quart canola oil
1 clove garlic, peeled
5 jalapeños, stemmed
¼ onion, peeled
10 bunches fresh cilantro, chopped
1¼ cup lime juice
1¼ cup orange juice
¼ cup roasted sesame seeds
To Assemble and Serve
½ cup canola oil
4 12-inch flour tortillas
4 cups shredded Cheddar-Jack cheese
4 teaspoons roasted sesame seeds
12 sprigs fresh cilantro


For the Spicy Pork

Puree all the ingredients except the pork belly and onions. Marinate the pork belly in this mixture for at least 2 hours. Cook the onions and marinated pork belly on a hot plancha or griddle until slightly charred, about 8 minutes. Chop the pork into bite-sized pieces. 

For the Salsa Verde

Stir oil and garlic in a pot on low heat until the garlic browns. Roast the jalapeños and onion in a dry pan until almost black. Cool the garlic, oil, onions and jalapeños, then puree with the cilantro, salt, juices, and sesame seeds. Reserve. 

To Assemble and Serve

Pour 2 tablespoons of oil on a griddle and place a tortilla flat on top of it and add 1 cup of cheese on half of the tortilla. Add the spicy pork on top of the cheese and fold over, cooking until the cheese has melted. Cut the quesadillas into four triangles and top with 2 tablespoons of salsa verde and 1 teaspoon of sesame seeds. Garnish with 3 sprigs of cilantro.