2 pork chops, 8 oz. steak or 1 large chicken breast
1 left over stuffed bell pepper mashed up (or 2 roasted jarred Red Bell peppers and 1/3 cup rice)
1/2 of an onion, thinly sliced
4 six-inch white corn tortillas
1 Tbsp. Olive Oil
1/2 cup shredded Pepper Jack or fine crumbled Queso cheese
1 thinly sliced tomato
1 tablespoon fresh cilantro (snip with shears)
4 lime wedges (quarter a lime from tip to tip)
2 Tbsp. light sour cream
If you like it hot:
1 Jalapeno or Serrano pepper, halved, seeded, and cut into thin strips
Lightly coat one side of each tortilla with cooking spray. On the un-coated side of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, cilantro, and the remaining cheese (Hint) assemble quickly in the pan, and make sure the cheese gets out to the edges. Top with the other tortilla, coated sides up.
Heat a large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. (Hint) To prevent spills, press the edges of the tortillas with a spatula to make sure the cheese melts at the edges prior to flipping in the pan.
Repeat with other two tortillas and ingredients to make the second quesadillas.
Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.