INGREDIENTS:

1 teaspoon oil ( I use olive oil)

1 cup poblano peppers, julienned (about 2 chiles)

1 cup onions, sliced

4 garlic cloves, chopped

1/4 cup cilantro, chopped

6 ounces, grated mexican cheese or substitute with your favorite cheese

4 pork chops, grilled, and thinly sliced (I use the Taco Taco Pork Chops for this recipe)

8 corn tortillas

DIRECTIONS:

• Heat oil in large sautee pan over medium high heat.
• Add garlic, pepper, and onions. Cook until tender and a little browned, about 5 minutes.
• Place 4 corn tortillas on a heated skillet.
• Sprinkle each tortillas with about 2 heaping tablespoons of cheese, a couple of slices of pork, and about 6 tablespoons of the pepper and onion mixture.
• Top with remaining tortillas and cook over medium heat for about 2 minutes on each side until cheese is melted and tortillas are a little toasty.
• Transfer the quesadillas to a cutting board and slice into wedges.
• Serve with your favorite homestyle salsa.

BUEN PROVECHO!