Summer Recipes

Open-face Pork Quesadilla

Prep Time
4 Hours
Cook Time
50 Minutes
  • 6 Guerrero® Flour Tortillas Riquísimas
  • 1.5 pounds of country style boneless pork ribs
  • 1 cup of Adobo al Pastor* (marinade)
  • 2 tablespoons vegetable oil
  • ½ cup of pineapple, diced
  • 2 cups Chihuahua cheese, grated
  • ¼ white onion, diced small
  • ¼ cup chopped cilantro
  • 1 lime cut in wedges
  • Marinate the sliced pork ribs in the adobo for at least 3 hours or up to a day.

Adobo al Pastor – Ingredients

  • 2 Guajillo chiles, seeded
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of white vinegar
  • 2 garlic cloves
  • 2 tablespoons of Achiote paste
  • 1 teaspoon black pepper
  • ½ teaspoon of cumin
  • ½ teaspoon of clove
  • ½ teaspoon of cinnamon
  • ½ teaspoon of Mexican oregano
  • 1 teaspoon of salt
  • In a frying skillet, over medium-high heat, sauté the chiles until smooth; then remove from heat.
  • Put all of the ingredients into a blender or food processor and blend until smooth.

Main Dish – Directions

  • Preheat the oven to 375 degrees.
  • Preheat a grill pan. Take the pork ribs out of the adobo and drain any excess marinade. Add the vegetable oil to the pan and grill the pork ribs for 5-6 minutes on each side, or until well done. Set aside.
  • When the pork ribs are cool to the touch, chop the meat into small chunks. Set aside.
  • On a comal or skillet, warm the tortillas and then place them on 2 baking sheets. Sprinkle grated cheese evenly among the 6 tortillas. Top with the meat and add the pineapple.
  • Bake for 12-14 minutes until the cheese is melted and bubbly. Cut into slices, top with onions and cilantro, and enjoy with a squeeze of lime and your favorite salsa.