Blackjack Quesadilla

Blackjack Quesadilla

Prep Time


Cook Time



4 people
Blackjack Quesadilla

The Big Game is coming up and you need party food ideas. This Blackjack Quesadilla will win over the crowd.

The quesadilla recipe is by Chef Roy Choi, Kogi BBQ, Los Angeles, courtesy of Plate magazine


  • 4 cups Spicy pork belly, chopped
  • 4 cups Korean chili paste
  • 3 each Jalapeños, stemmed
  • 1 cup sugar
  • 1 cup garlic cloves, peeled
  • 2 cups soy sauce
  • 1 cup green onions, chopped
  • 1/2 cup sesame oil
  • 1 cup orange juice
  • 12 ounces Lemon-lime soda
  • 2 pounds pork belly, sliced
  • 4 cups onions, diced
  • Canola oil as needed
  • 4 each flour tortillas, 12-inch
  • 4 cups Cheddar-Jack cheese, shredded
  • 1/2 cup Salsa verde
  • 2 ounces olive oil
  • 1 each Spanish, onion, large, chopped
  • 4 cups chicken stock
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon Hoja santa, dried (see note)
  • 1/4 teaspoon cumin, ground
  • 1 each Jalapeño, chopped
  • salt and freshly ground black pepper, as needed
  • 4 teaspoons sesame seeds, roasted
  • 12 each cilantro springs, fresh
  • NOTE: Hoja santa is an anise-flavored herb used in Mexican cooking.


  • 1 PORK BELLY: Purée all ingredients except pork belly. Combine marinade with pork belly and reserve for at least 2 hours.
  • 2 Sauté pork belly and onions in oil until slightly charred, about 8 minutes.
  • 3 Pour 2 tablespoons of oil on griddle and place tortillas on top, flat. Spread 1 cup of cheese over half of each tortilla.
  • 4 Spoon pork mixture on top of cheese and fold over. Cook until cheese melts.
  • 5 SALSA VERDE: Heat olive oil in a saucepan and sweat onion and tomato. Add chicken stock and bring to a boil. Add remaining ingredients, reduce heat and simmer 30 minutes. Remove from heat and purée in a food processor. Season with salt and pepper to taste; reserve.
  • 6 Cut each quesadilla into 4 triangles and drizzle 2 tablespoons salsa verde over top. Garnish with sesame seeds and cilantro and serve.


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