Quesadillas are a craveable comfort food I make weekly. They're quick to assemble, easy to prepare and are great for repurposing leftovers.
For the creamy jalapeño salsa:1.
Bring a pot of water to a boil to a simmer. Add the onion and jalapeños and simmer until tender.2.
Remove from the water and remove the stems from the chiles.3.
Add the chiles, onion and remaining ingredients to a blender and process until smooth.
For the black bean puree:
Add all ingredients into a blender and puree until smooth.
For the quesadillas:1.
In a hot sauté pan, add 2 tablespoons of the oil, peppers, onions and garlic and sauté for 3 minutes. Add pork and stir until all ingredients are hot.2.
Spread goat cheese on half of each tortilla followed by black bean puree on the other half. Add hot ingredients from sauté pan, top with jack cheese and fold tortilla over in half.3.
Preheat grill or grill pan to medium-high heat.4.
Brush the quesadillas with canola oil and place on grill for 1 minute per side and serve immediately with creamy jalapeño salsa.