Chicharron en Salsa Verde Quesadillas
Combine salsa verde and pork cracklings in a medium saucepan over medium heat. Simmer for 10 minutes. Remove from heat.
On a comal or skillet place a tortilla and 2 tablespoons of cheese on one side. When cheese begins to melt, top with 2-3 tablespoons of salsa verde and pork crackling mixture. Fold and flip to seal with cheese. Transfer to serving plate. Repeat with remaining ingredients and serve.
Bring 8 cups water to a boil over medium heat. Add jalapeño and serranos. Boil for 5 minutes then add tomatillos. Continue boiling for 8 minutes or until tomatillos darken. Turn off heat and let them cool in water. Remove stems from chiles.
Roast poblano over an open flame until char spots evenly form on all sides. Transfer to a clean plastic bag, seal and steam for 10 minutes. Carefully remove poblano from bag. Scrape charred skin off with a spoon or the back of a knife. Remove seeds and stem. Set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Lightly fry onion and garlic clove; about 2 minutes. Transfer to blender. Add tomatillos, jalapeño, serranos, poblano, cilantro and 1/4 cup of chicken broth (or water). Pulse a few times until desired consistency.
Heat remaining oil in skillet over medium heat. Add blended mixture, remaining broth and season with salt, simmer for 12 minutes. Add salt if needed.
Ingredients
Directions
Combine salsa verde and pork cracklings in a medium saucepan over medium heat. Simmer for 10 minutes. Remove from heat.
On a comal or skillet place a tortilla and 2 tablespoons of cheese on one side. When cheese begins to melt, top with 2-3 tablespoons of salsa verde and pork crackling mixture. Fold and flip to seal with cheese. Transfer to serving plate. Repeat with remaining ingredients and serve.
Bring 8 cups water to a boil over medium heat. Add jalapeño and serranos. Boil for 5 minutes then add tomatillos. Continue boiling for 8 minutes or until tomatillos darken. Turn off heat and let them cool in water. Remove stems from chiles.
Roast poblano over an open flame until char spots evenly form on all sides. Transfer to a clean plastic bag, seal and steam for 10 minutes. Carefully remove poblano from bag. Scrape charred skin off with a spoon or the back of a knife. Remove seeds and stem. Set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Lightly fry onion and garlic clove; about 2 minutes. Transfer to blender. Add tomatillos, jalapeño, serranos, poblano, cilantro and 1/4 cup of chicken broth (or water). Pulse a few times until desired consistency.
Heat remaining oil in skillet over medium heat. Add blended mixture, remaining broth and season with salt, simmer for 12 minutes. Add salt if needed.