Quesadillas are great when you are stumped on what to have for dinner on a busy weeknight. I had just made a large pork loin in the slow cooker the night before and everyone was kind of burned out on pork and potatoes, so I figured quesadillas would be a good 180. They were a hit! These are easy to make, filling, and have great added flavor. I adapted my recipe from one I found from A Well-Seasoned Kitchen.

Ingredients

• 3 Tbsp olive or vegetable oil, divided
• 1/3 large yellow or red onion, thinly sliced
• 1/2 green, red or orange bell pepper, thinly sliced
• Taco seasoning or Mexican seasoning of choice
• 2 cooked pork loin chops (around 1/2-inch thick), chopped
• 8-inch flour tortillas
• shredded sharp or mild Cheddar cheese, divided
• Salsa of choice, for serving
• Additional optional garnishes: sour cream, nonfat yogurt, chopped avocado, chopped cilantro

Directions

1. In a large, flat bottomed skillet, heat 1 tablespoon oil over medium heat.
2. Add sliced onion and bell pepper; sprinkle with a coating of taco or Mexican seasoning and cook, stirring frequently, until soft.
3. Stir in chopped, cooked pork and continue cooking, stirring occasionally, until warmed through. Season to taste with salt and pepper.
4. Place tortillas side by side on a cutting board or plate. Sprinkle cheese on half of each tortilla.
5. Spoon pork filling on top of cheese, dividing evenly between the 2 tortillas.
6. Sprinkle remaining Cheddar cheese on top of filling.
7. Fold tortillas in half around filling.
8. Reheat the same large skillet (no need to clean it out) over medium heat and spray with nonstick spray. Add stuffed tortillas, side-by-side in the pan. Cook until lightly browned on the bottom, around 3 to 4 minutes. Flip tortillas over and continue cooking until lightly browned on the other side, around another 3 to 4 minutes.
9. Cut each quesadilla into wedges (3 or 4 wedges per quesadilla) and serve with any or all of the recommended garnishes.

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