This makes about 24 mini quesadillas … and there are NEVER any leftover!

Ingredients

  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1/2 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • 1 lb ground pork
  • 2 chopped jalapeno peppers (the jarred ones that come in a brine)
  • 1/2 cup green olives stuffed with pimentos, sliced
  • 2 tbs chopped cilantro leaves
  • 5 (6 inch) tortillas (i like mission’s restaurant style best)
  • 1/2 cup grated mild cheddar
  • 1/2 cup grated mozzarella

Instructions

  1. Add 2 tbs olive to a frying pan and heat to med/high
  2. When the oil is hot, add the cumin, garlic salt, and cayenne pepper. Cook for 30 seconds.
  3. Add the ground pork and cook over high heat for 10 minutes.
  4. Add the chillies and olives, and cook for 5 more minutes.
  5. Remove from the heat and let it cool down for 10 minutes
  6. Cut each tortilla in half
  7. Fold each half in half
  8. Mix the cheeses together
  9. put one tbs of the meat and one tbs of the cheese in each tortilla half, fold over the flap, and press down firmly
  10. Add 1 tbs olive oil to a saute pan and spread it around. Heat on medium and, when it’s hot, add the quesadillas in batches and fry (about 4 minutes per side) until the tortillas are golden on both sides (adding olive oil as needed)

I usually serve this with sour cream, but once in a while i drizzle them with a balsamic reduction and it’s incredible!