This rich, spicy pork quesadilla recipe adapted from Rachael Ray features smoky chipotle chiles.
Game plan: Before you begin, make up a batch of Tomatillo Salsa.
- Yield: 4 servings
- Difficulty: Easy
- Total: 45 mins
- Active: 30 mins
- 2 boneless pork chops (about 12 ounces total)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 yellow onion, chopped
- 1 cup canned diced tomatoes
- 3 medium garlic cloves, minced
- 1 chipotle chile in adobo sauce, minced
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro, plus additional leaves for garnishing
- 8 medium flour tortillas
- 1 cup shredded Monterey jack cheese
- Cotija cheese, crumbled
- Tomatillo salsa
- Preheat the oven to 350°F. Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the 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 of the 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 of 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, cotija cheese, and tomatillo salsa.