Serves 2
Ingredients:
Salsa:
- 1 (15.5-ounce) can black beans, rinsed very well
- 2 cups corn, frozen is fine
- 1 (10-ounce) can Rotel tomatoes with chiles, drained
- 1/2 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 large flour tortillas
- 4-6 slices leftover rosemary apricot (or cherry, as I've been doing lately) pork loin, shredded
- 1 cup corn and black bean salsa, recipe above
- 1 cup shredded jack cheese
To make the salsa, simply combine all the ingredients in a bowl and stir well. While you don't need to make this in advance, it gets better after some time in the fridge.
Preheat a 10-inch cast iron skillet over high heat. Spread on a thin layer of oil, and place one tortilla on the skillet.
Layer on half of the meat, salsa, and cheese, then top with another tortilla. Brush on a thin layer of oil.
When the bottom tortilla becomes brown and crispy, carefully flip the quesadilla and brown the other side. I like to slide the whole thing onto a plate, then invert the cast iron skillet over it and flip--my wrist isn't quite strong enough to manhandle the cast iron the way I flick an omelet pan!
Repeat with the remaining ingredients.
Cut and serve with sour cream and sliced green onions. read more words!
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