Quesadillas are a craveable comfort food I make weekly. They're quick to assemble, easy to prepare and are great for repurposing leftovers.
Creamy Jalapeño Salsa
- 6 whole jalapeños
- 1/4 large yellow onion
- 2 cloves garlic
- 2/3 cup corn oil
- 1 teaspoon kosher salt
Black Bean Puree
- One 12-ounce can black beans
- 1 clove garlic, roasted
- 1/2 cup cilantro, loosely packed
- 1/4 lime, juiced
- 1 tablespoon kosher salt
- Water, as needed
- 2 tablespoons vegetable oil, plus more for brushing
- 1 small green bell pepper, cut into strips
- 1 small red bell pepper, cut into strips
- 1 large jalapeño, thinly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 leftover pork shoulder, thinly sliced or shredded
- 2 cups grated Jack cheese
- Eight 8-inch flour tortillas
- 5 ounces fresh goat cheese, softened
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.