Pork Quesadillas with Ancho-Mango Sauce

Name: Pork Quesadillas with Ancho-Mango Sauce
Yield: makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 small red onion, thinly sliced; 1 poblano pepper, seeded and thinly sliced; 1 cup shredded cheese, such as white cheddar, pepper Jack, or queso blanco; 12–16 ounces Jalapeño-roast Pork (p. 269) or other cooked pork, shredded (about 1 3/4 cups); 16 flour tortillas; Olive oil or butter, for frying; 1 ripe Hass avocado, diced and seasoned with salt and lime juice, optional; 1 cup chopped cilantro, optional; 1 small dried ancho chile; 1 ripe mango, peeled, seeded, and diced; Juice of 1 lime (about 2 tablespoons); 1 tablespoon honey; 1/2 bunch cilantro leaves and tender stems, chopped (about 1/4 cup); Pinch of salt

December 14, 2011

Loaded with onions and peppers and cheese, these substantial quesadillas have a lot of personality—and make great use of leftover Jalapeño-roast Pork (p. 269). Serve them with margaritas for an instant party, or simply add a green salad with orange segments and red onions for an easy week-night meal. The Ancho-Mango sauce keeps well for several days, and it will perk up any number of sandwiches.

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