Quesadillas

I like tacos as much as the next gal, but I don't make them very often. However, I do make quesadillas every other week. I find they're easy to customize, just like tacos. This recipe is perfect using leftovers from the easy pulled pork on the blog. Here is my favorite quesadilla combination, but I've also included a chart at the bottom to help you change-up the ingredients: 

Pork Quesadillas

2 cups cooked, shredded pork (warm)

2 cups pepper jack cheese, shredded

1-2 avocados, sliced

8- 8" flour tortillas 

olive oil

Place parchment or Silpat on a rimmed cookie sheet. Preheat oven to 200 degrees. 

Warm a teaspoon of olive oil in  a 12" skillet on medium heat.  Place one tortilla in the skillet, sprinkle 1/2 cup cheese evenly around tortilla, place another tortilla on top.  Let tortilla brown slightly, and cheese begin to melt, the flip.  Once the other side is browned, place tortilla on cutting board. (While it cools for one minute, put a little more olive oil in the pan and begin cooking the next one.) 

Pull the tortillas apart carefully (they'll be very hot) and place the shredded pork and sliced avocado in the middle, put the quesadilla back together on cookie sheet, and place in oven to keep warm while you keep making the rest. When they're all assembled, take them out one by one and using a pizza cutter, cut into quarters.  Serve with sour cream, salsa, and shredded lettuce. I serve with a side of refried beans, corn on the cob, or yellow rice.  

Follow the instructions above and change-up the ingredients based on what you have around. Buy a roasted chicken or use leftover chicken; add an extra steak to the grill on Sunday and save it for quesadillas a day or two later. 

Meat	Cheese	"Veggie"
Shredded Pork	Mozzarella	Sliced Avocados
Shredded Chicken	Pepper jack	Roasted Peppers
Sliced Flank Steak	Mexican Cheese Blend	Caramelized Onions

These are just cheese and avocado - also a great side dish for some tortilla soup.