Tag Archives: quesadilla

Cauliflower Tortilla Bean Quesadilla

quesadilla 1

Awhile back I did a post on Low Carb “Veggie Crusts and Shells”.  I’ve been tinkering with that recipe recently.  I made some cauliflower “tortillas” which I then chilled for a couple of hours in the refrigerator.  The chilling really kept them together, and I was able to fry them up like a regular tortillas and make some quesadillas with them.  Delicious!

Here is the original recipe for the tortilla.  Instead of flour, I used some Panko crumbs for more crunch, and I added chopped onion and  a sprinkle of cumin and chili powder before mixing.


Raw – I cut it in half before cooking

Cooked-I then chilled this for a few hours

Cooked-I then chilled this for a few hours

Filled with refried beans and cheese

Filled with refried beans and cheese

Bean Quesadilla with Cauliflower Tortilla

One cauliflower tortilla, chilled for a few hours, cut in half

Non stick spray

about 3 tablespoons refried beans

shredded cheese to taste

1.  Spray a skillet with non stick spray to coat

2. Lay one half of of the tortilla in the skillet.  Top with beans and cheese.  Cover with the other half.

3.  Turn heat to low and cover the skillet with a lid.  Cook for about 1 minute.  Flip the quesadilla over, cover the skillet, and cook on other side for about another minute.  Serve and eat immediately!  I love mine with salsa and plain yogurt (I can’t eat sour cream).




Filed under Vegetables, Vegetarian

Slow Cooker Pork Shoulder

One of the many quick uses for slow cooked pork—Cheesy pork quesadilla. Mmm.

Here’s another — pork burger with cheese and grilled onions.

If you want to economize and save time, try investing in a slow cooker.   It’s one of the best appliances I’ve ever bought — and cheap too!  I think it was $20-something at Target.

I’ll be the first to admit that I haven’t taken full advantage of it — there are so many things you can make with one!   Our favorite though is  slow cooker barbecue pork shoulder.  When pork shoulder goes on sale, it is one of the cheapest cuts of meat at $.99/lb. in our area.  I buy a 4-pounder, slow cook it, and freeze half of it — it makes so much.

The meat becomes so tender and tasty, and it can easily be used in quesadillas, burritos, burgers, on top of pizzas.  It is also good by itself with some of the sauce and rice or noodles.  I often eat it as is with my cauliflower “rice”.
To prep the pork shoulder, I remove the huge slab of skin and fat that I know some people would cringe to hear that I discard.  You can roast the skin to make cracklings, and save the rendered fat, but it’s not my kind of thing. Here’s a great overview if you want to try it out though!

That is a lot of skin for pork “crackling” I don’t plan on making…

Then you just throw the pork in the slow cooker and top with onions and some ketchup, tomato paste, brown sugar, cider vinegar, and Worcestershire sauce.  I forgot the brown sugar the last time, and it came out fine. You might feel you don’t even need it.  To make your life even easier, you could also just buy a bottle of your favorite barbecue sauce and throw that in instead.  You just have to weigh your priorities — a little extra time to measure ingredients, or a little extra money for the bottled stuff. Either way, this is a very forgiving easy way to cook a lot of tasty meat without much effort!

*By the way, if you are in the Brooklyn area this weekend, come check out Greenlight Bookstore in Fort Greene. It is a fantastic independent book store and they have a great selection of books and events.  Denis and I will be reading there Saturday, September 22, at 11 am.  We’d love to see you if you can make it!*

Slow Cooker Pulled Pork

4 lbs. bone-in pork shoulder, fat and skin removed

2 medium onions, sliced vertically

1/2 cup ketchup

¼ cup tomato paste

¼ cup brown sugar (optional)

¼ cup cider vinegar

1 teaspoon Worcestershire sauce

  1. Cut onion in half lengthwise, and then cut into half round slices.
  2. Place pork in slow cooker pot, then sprinkle onions on top.  Pour rest of ingredients over meat and onions.  Cook at low heat for 8 hours.
  3. Remove bone and discard.  Shred meat with forks.  Serve with sauce.

Note:  I use some of the meat the day of cooking.  Then the next day after it has been in the refrigerator, I remove the excess oil at the top and divide into smaller containers and freeze the meat and sauce for a quick week night dinner later on.


Filed under Dinner, Pork