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Kalua Pork Quesadillas with Tomato and Avocado Salsa

Demonstrated by: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.
Holiday Appetizers - November 1, 1995.



Kalua Pork Quesadillas with Tomato and Avocado Salsa

Kalua Pork Quesadillas:

  • 3/4 cup kalua pork
  • 3/4 cup sliced onion
  • 3/4 cup shredded won bok
  • 12 mooshoo wrappers or 8-inch flour tortillas
  • 3/4 cup diced tomatoes
  • 1 tablespoon chopped Chinese parsley
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 teaspoon minced garlic
  • 1/2 cup clarified butter

Tomato and Avocado Salsa:

  • 2 ripe tomatoes, diced
  • 1 avocado, diced
  • 1/2 small onion, minced
  • 1 tablespoon minced Chinese parsley
  • 1/2 teaspoon minced garlic
  • 1 tablespoon minced green onion
  • 1 teaspoon finely chopped fresh basil
  • 1/2 teaspoon finely chopped fresh oregano
  • 1 teaspoon finely diced Jalapeno pepper
  • Salt and pepper to taste


Kalua Pork Quesadillas:
Preheat electric oven to 350°F. In a skillet, saute kalua pork, onion, and won bok until done. On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese. Top with the remaining wrappers; press to seal. Combine garlic and butter. On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter. Place a quesadilla in pan to brown. Flip quesadilla and place skillet in oven until cheese melts. Cook the remaining quesadillas. Cut each quesadilla into quarters; top with Tomato and Avocado Salsa. Makes 6 servings.

Tomato and Avocado Salsa:
Combine all ingredients and serve with Kalua Pork Quesadillas. Makes 3 cups.


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