Pork Quesadillas

By Paynoff

Ingredients

• 2 boneless pork chops
• Salt and pepper
• 3 tablespoons extra-virgin Olive oil
• 1/2 onion chopped
• 1 cup canned diced tomatoes
• 3 cloves garlic, chopped
• 1 chipotle chile in adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 cup chopped cilantro, plus garnish
• 8 medium flour tortillas
• 1 cup shredded monterey jack cheese

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350. Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon olive oil over medum-high heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into strips.
2. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring occasonally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the pork and chopped cilantro.
3. Heat a grill pan over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in batches, cook the tortillas oiled side down until grill marks form, 1 to 2 minutes.
4. Arrange 4 tortillas grilled side down on a baking sheet. Divide the pork mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and top with cilantro.