We end up making this dish three ways every time we have it. The first (quesadilla) option for my milk-allergic boy is with flour tortillas, pork, and sometimes the addition of dairy-free cheese. The sauce is spicier than he likes, so we omit the addition of any extra for him. The second, gluten-free (nacho) version for me, is to spread the pork over corn tortilla chips, then top it with extra sauce. The third (quesadilla) option for my hubs and non-allergic boy is with flour tortillas, pork, a little shredded Monterey Jack cheese, and extra sauce.
It sounds like it would be difficult to make this work without spreading allergens between the different versions, but it really isn't. I always, always, make the dairy-free quesadilla first before any other items have been brought out. This way I can fry up his tortilla in a skillet before any cheese contaminates it. My gluten- and dairy-free nacho version is a cinch to throw together on a plate without having to worry about anything. And finally, the last quesadillas are made with the addition of cheese and the pan is longer able to be used for anything else. We don't often have dairy products in our kitchen any longer, but on the rare occasions we do, we are always extremely careful about clean up, hand washing, etc.
Raspberry Chipotle Shredded Pork (dairy
1 cup chicken stock
1/4 cup Raspberry Chipotle sauce (plus additional for later)
1 Tbsp dried minced onion
1 Tbsp minced garlic
1/2 tsp salt
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp black pepper
Gluten-free or flour tortillas
Corn tortilla chips
Dairy-free shredded cheese substitute or
Shredded Monterey Jack cheese