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. 1Combine the pulled pork, black beans, diced onion, canned green chiles, and fresh cilantro in a large mixing bowl and stir until evenly mixed.
2. 2Warm a large nonstick skillet over medium heat for 1–2 minutes, then lightly coat with nonstick spray or a thin brush of oil.
3. 3Lay one tortilla in the skillet and sprinkle 2 tablespoons of the shredded cheddar over half of it, then top with ½ cup of the pork mixture and another 2 tablespoons cheese. Fold the tortilla in half to form a half-moon, pressing gently.
4. 4Cook the quesadilla over medium heat for 2–3 minutes until the bottom tortilla is golden brown and crispy, then carefully flip and cook the second side for another 2–3 minutes until golden brown and the cheese is fully melted.
5. 5Transfer the cooked quesadilla to a clean plate and repeat steps 3–4 with the remaining tortillas and filling, cooking two quesadillas side by side in the skillet if desired to speed up the batch process.
6. 6Once all quesadillas are cooked, divide evenly into 4 airtight containers while still warm, placing 2 quesadillas per container for easy portioning throughout the week.
7. 7Let each quesadilla rest 1–2 minutes before slicing into wedges.
8. 8Serve with warm BBQ sauce drizzled over the top, a dollop of nonfat Greek yogurt, and fresh green onions as garnish.