Pulled Pork Quesadilla
The recipe Pulled Pork Quesadill A mixture of oil, oscar mayer carving board hickory seasoned pulled pork, peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very affordable hor d'oeuvre.
Instructions
Heat oil in large skillet on medium heat.
Add onions, peppers, garlic and chili powder; cook 10 min. or until onions are golden brown, stirring frequently.
Add meat; cook 3 min. or until heated through, stirring occasionally. Spoon onto tortillas; top with cheese. Fold in half.
Cook in skillet 2 to 3 min. on each side or until each quesadilla is golden brown on both sides.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pulled Pork on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Rutini Coleccion Cabernet-Malbec. It has 4.4 out of 5 stars and a bottle costs about 23 dollars.
![Rutini Coleccion Cabernet-Malbec]()
Rutini Coleccion Cabernet-Malbec
Deep ruby red. Duo of varietals of French origin results in harmo- nious and balanced red: Cabernet Sauvignon delivers its full-bod- ied character, and Malbec lends nuance to the blend with soft and sweet tannins, enhancing a unique combination of fruity flavours and aromas.