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Shoyu Pork Quesadilla with Avocado and Ginger Aioli

Featured in the Honolulu Star-Advertiser on September 1, 2010.

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Ingredients:

Shoyu Pork Quesadilla with Avocado and Ginger Aioli

  • 2 cups shredded Okinawan-style shoyu pork
  • 4 12-inch flour tortillas (or eight 6-inch flour tortillas)
  • 3/4 cup shredded cabbage, (lightly sautéed)
  • 4 tablespoons finely chopped green onions
  • 4 teaspoons finely chopped cilantro (Chinese parsley)
  • 1/2 cup thinly sliced red onions
  • 2 cups low fat mozzarella cheese
  • Cilantro (Chinese parsley) sprigs for garnish
  • 4 tablespoons unsalted butter
  • 4 teaspoons minced garlic

Directions:

  1. Divide all ingredients by four.
  2. Spread shoyu pork evenly on tortillas to about 1/2-inch from edge.
  3. Sprinkle cabbage, green onions, cilantro and red onions over shoyu pork.
  4. Top with cheese.
  5. For each serving, melt 1 tablespoon butter in a sauté pan over medium heat, add 1 teaspoon minced garlic.
  6. Place quesadilla in sauté pan and heat until the tortilla is golden brown.
  7. Remove quesadilla from sauté pan and place onto a baking sheet; broil until cheese melts.
  8. To serve, drizzle some avocado and ginger aioli (see recipe below) over the cheese and garnish with a sprig of cilantro.

Makes 4 servings.

Note: Chili pepper water may be served on the side.

Approximate Nutrient Analysis per serving (based on four servings and without Avocado and Ginger Aioli and without chili pepper water):
900 calories, 45 g fat, 20 g saturated fat, 125 mg cholesterol, greater than 1600 mg sodium, 77 g carbohydrate, 5 g fiber, 8 g sugar, 46 g protein

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