Pulled Pork Quesadilla

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  Pork, Pulled, BBQ(360g)
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  Beans, Black, Canned, Drained
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  Yellow Onion
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  Green Chiles, Canned, Diced
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  Cilantro, Fresh(80g)
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  Cheddar Cheese(480g)
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  Flour Tortillas
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  Nonstick Spray (Canola Oil, Or Butter, For Grilling The Quesadillas)
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  BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Green Onion (Scallion)

Instructions

1. 1If you’d like to keep your quesadillas warm between batches, preheat the oven to 200 degrees F.
2. 2To a large mixing bowl, add the pulled pork, black beans, red onion, green chiles, and cilantro.
3. 3Stir to combine.
4. 4Assemble the quesadillas and cook: Warm a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick spray or lightly brush with olive oil. Lay a tortilla in the skillet and sprinkle 2 tablespoons cheese over half. Top with ½ cup of the pork mixture.
5. 5Sprinkle an additional 2 tablespoons cheese on top, the fold the tortilla over the cheese to create a half moon. To cook 2 quesadillas at the same time, slide the folded quesadilla to one side of the skillet with the straight edge running down the middle, then cook a second quesadilla beside it (the open sides of the quesadillas will point away from each other).
6. 6Cook quesadillas on both sides until the tortillas are golden and the cheese is melted, about 5 to 6 minutes total. If desired, transfer cooked quesadillas to a clean baking sheet and place on the lower rack of the oven to keep warm. Repeat with remaining quesadillas.
7. 7Transfer the quesadillas to a cutting board and let rest 1 to 2 minutes. Slice into wedges and serve hot with a drizzle of BBQ sauce (I like to warm the sauce first), Greek yogurt, and green onions or cilantro as desired.