Ingredients
1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped
1 tablespoon chopped pickled jalapenos
4 large flour tortillas
2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots)
3 1/2 ounces Monterey Jack cheese, grated (1 cup)
Preparation
In a medium bowl, combine roasted vegetables and jalapenos. Spread mixture on half of each of 4 tortillas. Thinly slice pork chops, discarding bones. Top vegetable mixture with pork and cheese; fold tortillas over filling.
Heat a large heavy skillet over medium-high. In two batches, cook quesadillas until cheese is melted, 2 minutes per side. Cut into wedges and serve.
