Chipotle Roasted Pork Quesadilla with Black Beans
Pair with La Crema Pinot Noir

Exactly what constitutes a true quesadilla varies from region to region in both the U.S. and Mexico. For our version, we have sandwiched Chipotle roasted pork and black beans with Monterey jack cheese between two flour tortillas and toasted it on a hot griddle. The combination of sweet and smoky Chipotle with salty cheese stands up to the complexity of our Pinot Noir.

Makes 8 Folded Quesadillas

Ingredients:
8 each Flour Tortillas
16 ounces Grated Jack Cheese
1/2 bunch Cilantro Leaves (picked and washed)
16 ounces Chipotle Roasted Pork (recipe follows)
4oz canned Black Beans (cooked)
To Taste Salt

Preparation:
To assemble, cover half of each tortilla with 2 ounces of grated cheese, a small handful of cilantro leaves, 2 ounces of pork and 1/2 ounces of black beans. Fold each tortilla in half and press firmly. Toast both sides of the quesadilla in a hot nonstick pan until golden brown. Serve hot and enjoy.

Chipotle Pulled Pork Ingredients:
5 lb Pork Shoulder (boneless)
1/4 cup Rendered Pork Fat
8 ounces Chipotle in Adobo (pureed together)
2 Tbsp Smoked Paprika
1/3 cup Kosher Salt
2 Tbsp Sugar
2 Tbsp Brown Sugar
1/4 cup Chipotle Powder
2 Tbsp Chile Powder
2 Tbsp Freshly Ground Black Pepper
1 Tbsp Cayenne
1 Tbsp Onion Powder
1 Tbsp Garlic Powder

Pulled Pork Preparation:
Combine dry rub ingredients in a bowl and mix thoroughly. Coat pork shoulder with rendered fat and apply rub mixture. Roast in a 250º F oven for 6 hours or until meat is tender. Remove pork from oven. Strain and reserve pork jus from roasting pan. Shred pork into ½ inch pieces and remove any excess fat, sinew and bones. Skim off excess fat from jus and add to shredded pork. Thoroughly mix pork and check for seasoning.

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