Stacked Pork Quesadillas

I wanted to use up stuff in the freezer and use things I already had, and this ended up tasting really yummy! I think the secret was the pesto, shiitakes and making it more about the spice mix than the salsa.

I sautéed about 2/3lb of ground pork (it was frozen and I defrosted in microwave, then crumbled into pan – no oil. Cook until done. I added the rest (maybe 2/3) of the bag of frozen shiitake mushrooms. I cooked till I boiled off most of the water. Then I tossed in about ½ cup of frozen corn and heated through.

I ground together in the mortar about 1/2TB of cumin with several pequin peppers, maybe 1 tsp Mexican oregano, and about 1tsp chunky pink Himalayan salt. And, I mixed into meat. Then I added one ice-cube of frozen pesto (break up to melt) and a little (maybe ½ tsp?) Herdez chipotle salsa and finished cooking. (There’s enough for 2 dishes)

I warmed two corn tortillas (4 for 2 people) shredded some sharp cheddar cheese, and chopped some cilantro.

Place one tortilla on plate, cover with some meat, then half the cheese. Top with the other tortilla, more meat, the rest of the cheese, cilantro, and a blob of sour cream.