#ad Cuban Sandwich-Inspired Sheet Pan Quesadilla #ReynoldsPartner @reynoldsbrands💙 Start out by lining your slow cooker with a Reynolds Kitchens® Slow Cooker Liner (to ensure easy cleanup!) Then add in: -1/2 cup of Orange Juice -the juice from 2 limes -8 cloves of minced garlic -1 tablespoon of dry oregano -1 teaspoon of cumin -1 teaspoon of black pepper -1 cup of sliced onions -1 tablespoon of olive oil -1 bayleaf Then, brown a 4 pound bone-in pork butt and add it into your slow cooker. Generously season the pork butt with Sazon & Adobo and cook on high for 5 hours. Line a sheet pan with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing, then fill the pan with burrito-sized flour tortillas (making sure the outer tortillas are halfway out the pan.) Then, layer by layer add: -shredded Swiss and Monterrey Jack cheese -sweet ham -salami -yellow mustard -your shredded pork -dill pickles -another layer of cheese (I used about 24 ounces of cheese for the whole recipe). Then add 2 more tortillas to the center, fold in the sides, add on another layer of Reynolds Kitchens® Parchment Paper, and stack another sheet pan on the top (to press the quesadilla.) Bake at 420 degrees for 15 minutes, then uncovered for another 7 minutes (or until it’s golden brown.) Slice it into squares, and serve with the Mojo from the slow cooker (for dipping.) Cleanup was so easy thanks to Reynolds, I even used Reynolds Wrap® Everyday Foil to store the leftovers! Enjoy💜
