Satisfy your family's appetite with dinners for 10 bucks or less.
Makes: 4 servings
Prep: 30 mins
Cook: 35 mins
- 2 boneless pork chops (about 3/4 pound)
- 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, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 cup chopped cilantro, plus leaves for garnish
- 8 medium flour tortillas
- 1 cup shredded monterey jack cheese
- Preheat the oven to 350 degrees . Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.
- In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, 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.
- 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.
- 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 the cilantro leaves.
- Wrap unbaked quesadillas in foil, place in resealable bags and freeze; thaw at room temperature and bake as directed.