Loaded with onions and peppers and cheese, these substantial quesadillas have a lot of personality—and make great use of leftover Jalapeño-roast Pork (p. 269). Serve them with margaritas for an instant party, or simply add a green salad with orange segments and red onions for an easy week-night meal. The Ancho-Mango sauce keeps well for several days, and it will perk up any number of sandwiches.

　　

Ingredients

makes 4 servings

　　1 tablespoon olive oil

　　1 small red onion, thinly sliced

　　1 poblano pepper, seeded and thinly sliced

　　1 cup shredded cheese, such as white cheddar, pepper Jack, or queso blanco

　　12–16 ounces Jalapeño-roast Pork (p. 269) or other cooked pork, shredded (about 1 3/4 cups)

　　16 flour tortillas

　　Olive oil or butter, for frying

　　1 ripe Hass avocado, diced and seasoned with salt and lime juice, optional

　　1 cup chopped cilantro, optional

　　

Ancho-Mango Sauce

1 small dried ancho chile

　　1 ripe mango, peeled, seeded, and diced

　　Juice of 1 lime (about 2 tablespoons)

　　1 tablespoon honey

　　1/2 bunch cilantro leaves and tender stems, chopped (about 1/4 cup)

　　Pinch of salt

　　

Step 1

Heat the olive oil in a medium skillet over medium-high heat, then add the onion and poblano. Cook, stirring, until the vegetables are wilted, 2–3 minutes. Remove from heat and cool. Place some of the cheese, onion-pepper mixture, and pork on each tortilla and fold over into a half-circle. Heat a little oil or butter in a medium skillet, add one or two quesadillas, and brown on both sides. You may want to cover the cooked quesadillas with foil and keep them in a warm oven while you finish cooking the others.

　　

Step 2

To serve, drizzle Ancho-Mango Sauce around the quesadillas (or serve it in ramekins on the side) and garnish with avocado and cilantro.

　　

Ancho-Mango Sauce

Step 3

Heat the ancho chile in a small, dry skillet over medium-high heat for a minute or two on each side, until puffed and fragrant. Place it in a small bowl of hot water for 5 minutes, then remove the stem and seeds, and tear or cut the chile into pieces. Place the chile and all the remaining ingredients in a blender and puree. If necessary, add a little water to make a smooth puree. Taste, and adjust the flavor with a little more lime or honey if you like.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.