Here’s my fun twist on a quesadilla—Asian-style ground pork layered inside crispy Japanese rice pancakes (or flour tortillas if you prefer), paired with a creamy, tangy basil coleslaw. It’s a fusion that hits every note: savory, crunchy, and refreshing all in one bite.
Ingredients
For the Pork Filling:
- 1 lb ground pork
- 2 cloves garlic, minced or 1 tsp garlic salt
- 2 Tbsp soy saucer
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 small bunch fresh cilantro or basil, chopped
- cracked black pepper to taste
For the Basil Coleslaw:
- 3 cups cabbage slaw mix
- ½ cup mayonnaise
- 1 Tbsp rice wine vinegar
- 1 tsp sugar
- Handful of fresh basil, chopped
- Salt and pepper to taste
For Assembly:
- Taiwanese Green Onion Pancakes (or flour tortillas)
- Oil for cooking
Instructions
Step 1 – Mix the pork filling.
In a large bowl, combine the ground pork with garlic, soy sauce, cumin, chili powder, chopped herbs, and pepper. Mix until evenly incorporated.
Step 2 – Spread on pancakes.
Heat a griddle or your Blackstone grill over medium-high. Place a green onion pancake (or tortilla) on the surface. Spread a thin, even layer of the pork mixture over the top with a fork.
Step 3 – Cook until golden.
Put the pancake down and cook on one side. Spread the pork mixture on the cooked side and flip it over until the pork is browned and cooked through, and the pancake is crisp and golden.
Step 4 – Make the slaw.
While the pork cooks, toss the cabbage mix in a bowl with mayonnaise, rice wine vinegar, sugar, basil, salt, and pepper. Chill until ready to serve.
Step 5 – Assemble the quesadillas.
Fold the pancake pork in half and stuff with a generous amount of coleslaw. Cut each pork-stuffed pancake in half and serve warm.
Serving Suggestion
Serve these crispy, savory quesadillas hot off the griddle with fresh basil on top. They pair beautifully with a light cucumber salad or a drizzle of sriracha for a spicy kick.
These Asian Ground Pork & Coleslaw Quesadillas bring together the best of two worlds—crispy, savory pancakes filled with juicy spiced pork, and a cool, creamy slaw that brightens every bite. Whether you use green onion pancakes for extra flavor or keep it simple with flour tortillas, this dish is a fun and unexpected way to shake up taco night. Serve them hot off the Blackstone, cut into wedges, and watch them disappear fast.