Cheer on your favorite team with these savory quesadillas that work well as appetizers or part of a buffet. Use leftover pork roast (or use Spicy Latin Pork Roast). Serve with your favorite tomato salsa, Pico de Gallo, or Mango Salsa.
8 (10-inch) flour tortillas
1 pound cooked pork roast, shredded or chopped
2 cups shredded Monterey Jack cheese
1 to 2 jalapeño peppers, seeded and minced
1/4 cup minced onion
4 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Salsa for accompaniment
- In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper.
- Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans.
- Bake in a 500°F (260°C) oven until tortillas are crisp and golden; about 5 minutes.
- Transfer to large cutting board and cut into wedges to serve with salsa.
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.