“What?” you may well ask, “Is a multicultural quesadilla?”
Well, it’s like this… we’d had friends over for dinner just after coming home from a week up north, and I needed something simple and tasty, so I picked up some pork tenderloin tips and made ’em into my version of souvlaki, witch Rich then grilled to perfection.
But… we had leftovers – two packages of tenderloin tips is a whole lot of souvlaki!
So. Leftovers happened.
And what to do with said leftovers?
Quesadillas, of course!
So, OK, we have the Greek influence (the souvlaki marinated pork) and the Mexican influence (the quesadilla, natch).
I then decided to go a little bit Cuban on the whole thing, adding nicely spiced Medianoche mayonaise, sliced pickles, and then, a bit of my new fave mustard.
See? Multicultural; all smashed together to make for one (well, four) FINE quesadillas.
INGREDIENTS
•8 large flour tortillas
•Leftover marinated, then grilled pork souvlaki, thinly sliced
•Medianoche mayonnaise
•Mustard – mine is a zippy and sweet combination of equal parts Dijon mustard, yellow mustard, and honey
•Chopped garlicky pickles
•Shredded cheese (I used Swiss – see? still another culture added!)
Note: I actually have a quesadilla maker, given to me by the two best parents-in-law a guy could ask for. If you do not have one of these, a large, nonstick, skillet will work a treat, your cooking time will just increase.
To begin, heat your oven to 200º
Spread the Medianoche mayonnaise on a tortilla – to within about an inch of the edge.
Scatter the sliced pork evenly on top, then the chopped pickles and the shredded Swiss cheese. Drizzle the mustard over the top – this is basically a Cubano sammich.
Top with another tortilla.
Heat your skillet over medium high heat, or turn on your quesadilla maker and wait for the “ready” light.
Place the quesadilla in the skillet, cook for three minutes, then flip and cook for another three minutes, until the tortillas are browned a bit, everything is warm, and the cheese nicely melted.
If using a quesadilla maker, your cooking time should be three to four minutes total.
Transfer to a rack set into a baking pan in the warm oven to keep warm while you assemble and cook the remaining quesadillas.
When ready to serve, remove from the oven and slice as you like – my quesadilla maker sections mine into six wedges, so that’s what I do with mine.
Pass ’em around and let folk choose their toppings. We like lettuce and tomato and onion tossed with this Salad Elegant Seasoning I get from my fave local spice 
merchant. Rich then likes to add sour cream and mebbe a bit more cheese to his. I kinda go with Cowboy Candy and another drizzle of my zippy and sweet mustard, but you do what you like.
Nice quesadilla, and nicely done; but, feel free to use this whole post as a guide – Go for a Banh Mi quesadilla with sliced cooked pork belly, a schmear of nice pâté (here’s a good recipe), then some pickled veggies and, because it’s a quesadilla, cheese, of course. I’d more than likely go with Swiss again, and I would not say “no” to adding a bit of that mustard.
Hmmm. I do have apork belly in the freezer, and some tortillas to use up…