Best Funked Out Grilled Cheese Recipes

Funked Out Pork Quesadilla image

Provided by Aaron McCargo Jr.

Time 5h26m

Yield 4 servings

Number Of Ingredients 15

1 cup low-fat Greek yogurt
1 lime, zested and juiced
3 tablespoons chopped fresh cilantro
2 teaspoons chipotle en adobo sauce
Salt and freshly ground black pepper
1/2 red onion, chopped
1/2 cup chopped pickled jalapenos, juices reserved
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
2 cups shredded Monterey Jack or Mexican blend cheese
Nonstick olive oil spray
4 large whole wheat tortillas (or white, corn or sun-dried tomato)
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside.
For the quesadillas: Preheat a grill pan and spray with nonstick spray.
Soak the onions in the jalapeno juice about 10 minutes. Drain.
In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema.
Preheat the oven to 425 degrees F.
In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Inside Out Grilled Cheese image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 5

5 ounces shredded Cheddar-jack cheese
2 slices sourdough bread
2 ounces guacamole
2 ounces cooked black beans
1 tablespoon sriracha

Steps:

Place 4 ounces shredded cheese directly on a hot flat top grill or frying pan. Place bread on top and let cheese melt and get crispy. Add remaining ounce cheese to the tops of the bread and let melt.
Remove from grill. Spread guac on one half of the melty side of the sandwich and place beans on the other. Drizzle sriracha evenly over the guac. Mash the sandwich together so that the crispy cheese is on the outside. Slice and enjoy!