Cuban Quesadillas

I love everything about a Cuban sandwich, and I order them whenever I get a chance at a restaurant. So when I saw this recipe for Cuban Quesadillas, I knew I had to try them.

Oh. My. Goodness.

I thought I would like them, but I didn't realize I would L.O.V.E. them. Seriously, folks. I made the quesadillas FOUR TIMES in 10 days. That's 2/5. And nobody complained - in fact, every time, there were comments about how delicious these were, how they were the best quesadillas ever, etc., etc.

This has everything that is great about a Cuban sandwich and puts it between tortillas - so there's even more meat and cheesy goodness. And don't forget the pickles - they are what "makes" the sandwich.

The amounts below are really just guidelines - if you don't want to use pulled pork, you could sub sliced pork tenderloin or use leftover roast pork, whatever. Use as much ham as you want - I think I used up to 4 slices because it was really thinly sliced. Just pile on that meat and cheese goodness, top with pickles and honey mustard (regular mustard is standard, but I really like the zing that the honey mustard gives these quesadillas!) and griddle 'em up. That's all there is to it.

And we all lived happily ever after.

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Cuban Quesadillas

8 flour tortillas (or use 4 large burrito tortillas and just fold in half)
1 heaping cup fully cooked shredded pork (or pulled pork)
4-8 slices cooked ham (depending on thickness)
8 "sandwich slices" dill pickles (or just slice regular dills)
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
4 Tbsp. honey mustard

Heat a grill pan, sandwich press or large skillet. Place 4 tortillas on a flat surface, top each tortilla with 1/4 cup swiss cheese. Divide the pork, pickles and ham evenly between the 4 tortillas, squeeze the mustard on top of the ham. Sprinkle 1/4 cup of mozzarella on each tortilla, then place the 4 remaining tortillas on top.

Cook each quesadilla for 3-5 minutes on each side or until golden brown and cheese has melted. Serves 4.