Pork Quesadillas

Cut a cooked pork tenderloin into 1-inch cubes or smaller. Toss in a bowl with ½ t. ground cumin, ½ t. ground oregano and 1 jalapeno (minced).  Heat a nonstick skillet over medium-high heat, place 1 (10-inch) flour tortilla in the skillet. Top with 1/4 the pork mixture and 3 or 4 T. shredded cheddar, Mexican blend or jack cheese. Top with another tortilla, and cook on 1 side until nicely browned. Turn and cook on the other side. Remove from heat; cut into wedges. Repeat with 4 more tortillas for 2 more quesadillas. Serve with salsa, sour cream or guacamole, as desired.  Makes 3 quesadillas.

Janice Lansing
Cresco