Pulled Pork Quesadilla

Ingredients

• Pork

  Spare Ribs - Wegmans

  150g

• Black beans

  Mature seeds, raw

  425g

• Onions

  Raw

  ¼ medium or 28g

• Chile

  Patak's

  113g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Monterey cheese

  Includes Pepper Jack

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Nonfat greek yogurt

  Nonfat, plain

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. If you'd like to keep your quesadillas warm between batches, preheat the oven to 200 degrees F.
2. To a large mixing bowl, add the pulled pork, black beans, red onion, green chiles, and cilantro.
3. Stir to combine.
4. Assemble the quesadillas and cook: Warm a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick spray or lightly brush with olive oil. Lay a tortilla in the skillet and sprinkle 2 tablespoons cheese over half. Top with 1/2 cup of the pork mixture.
5. Sprinkle an additional 2 tablespoons cheese on top, the fold the tortilla over the cheese to create a half moon. To cook 2 quesadillas at the same time, slide the folded quesadilla to one side of the skillet with the straight edge running down the middle, then cook a second quesadilla beside it (the open sides of the quesadillas will point away from each other).
6. Cook quesadillas on both sides until the tortillas are golden and the cheese is melted, about 5 to 6 minutes total. If desired, transfer cooked quesadillas to a clean baking sheet and place on the lower rack of the oven to keep warm. Repeat with remaining quesadillas.
7. Transfer the quesadillas to a cutting board and let rest 1 to 2 minutes. Slice into wedges and serve hot with a drizzle of BBQ sauce (I like to warm the sauce first), Greek yogurt, and green onions or cilantro as desired.
8. Recipe by: Erin Clarke / Well Plated (source: https://www.wellplated.com/sweet-and-spicy-asian-pork-quesadillas/)