One of the reasons I like to make big batches of soups, sauces and dishes like pulled pork is for the leftovers. I love quick but tasty weeknight meals and leftover doesn’t have to mean tired and boring. These pulled pork quesadillas make the pulled pork I made last weekend seem brand new. Some store bought salsa with fresh pineapple diced in feels gourmet and exciting, but takes minutes to prep.

½ pound sliced onions
½ pound sliced jalapenos (hot) or poblanos (mild/medium) with seeds removed
½ pound shredded cheese (I used idiazabel, but sharp cheddar, mozzarella all work)
Pulled pork
8-inch flour tortillas
Pineapple, mango or peach salsa
¼ teaspoon salt
1 tablespoon vegetable oil

This makes between 4 and 8 quesadillas depending on how full you like to stuff them.

Pour the oil into a pan on low heat. Cook the onions and peppers low and slow. I cooked mine for about 45 minutes. Once they’re quite caramelized, add the salt and further soften. Reserve.

Wipe out the pan. Place a little cheese (½ an ounce or so) on a tortilla. Then layer some of the pepper onion mixture. Add the pork. Cover with a little more cheese. Finally top with the second tortilla. I like cheese touching both of the tortillas because it helps bind everything together and makes them easier to flip. Use a ½ teaspoon of oil to coat the pan and turn the heat to medium low. I like this temperature because it’s hot enough to make the outside of the quesadillas crunchy and brown, but low enough to allow the insides to heat up and get melty before it needs to be flipped. Place the quesadilla in the pan. Use a big spatula to flip the quesadilla once it’s brown. Cook the second side. I like to use my pizza cutter to cut the quesadillas. This is one of the many ways I pretend that I don’t own any single use kitchen tools. It’s not just a pizza wheel, it has many uses, I swear!I served these with Blood Orange Margaritas. Yum.