An easy quesadilla recipe using grilled pork, Monterey Jack, onions, and peppers.
Prep Time:20 minutes
Cook Time:30 mins
Total Time:50 minutes
Yield:4-6 servings 1x
1/2 red onion, thinly sliced
1 red bell pepper, cored and thinly sliced
2–3 tablespoons olive oil, divided
Kosher salt, to taste
8 ounces Monterey Jack cheese, grated
1–2 fresh jalapeno peppers, thinly sliced or pickled jalapenos
1.7 pounds Smithfield Marinated Slow Smoked Mesquite Pork Loin Fillet, grilled or roasted, sliced into thin bite-sized pieces
12 flour tortillas
Grill, or roast, your pork to 150º. Allow to rest, then slice into very thin, bite-sized pieces. You will use only about half the loin. Set aside.
Place 1 tablespoon of olive oil in a skillet. Add onion and bell pepper, sprinkle with a pinch of salt. Cook until tender. Set aside.
To make quesadillas, brush skillet or grill pan with olive oil. Heat pan, then add one tortilla, ¼ cup of cheese, some of the onions and peppers, a few slices of jalapeno and slices of the grilled pork. Top with another tortilla and cook till bottom is browned and cheese is melted. Flip and cook until the second side is browned.