Pork Quesadillas

I came across this recipe in my Rachael Ray magazine and it sounded yummy! The kids love quesadillas and this seemed like a nice grown-up version. We were not disappointed, and the kids loved them!

**Photo courtesy rachaelraymag.com

Ingredients

2 boneless pork chops (about 1/4 pound)
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 cup canned diced tomatoes
3 cloves garlic, chopped
1 chipotle chile in adobo sauce, finely chopped
1/2teaspoon ground cumin
1/2cup chopped cilantro,plus leaves for garnish
8 medium flour tortillas
1 cup shredded monterey jack cheese


Preheat the oven to 350°. Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle (**I added this after I made the kids) and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the pork and chopped cilantro.
Heat a grill pan over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in batches, cook the tortillas oiled side down until grill marks form, 1 to 2 minutes.
Arrange 4 tortillas grilled side down on a baking sheet. Divide the pork mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and serve.

**We have a quesadilla maker that we got for Christmas, so I didn't have to go through all the grill/bake steps. I just threw it in the quesadilla maker! Nice!