Smoked pork straight from the package gets a warm-up in a hot pan, then fills flour tortillas with cheese and plays against bright, crunchy cabbage slaw. A weeknight dinner that tastes like you planned it.

Serves 2. 20 minutes, 15 at the stove.

About 1200 calories a serving, 61 g protein, 50 g carbohydrate, 83 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the 1 lb of pulled pork and 1 minced garlic clove, stirring to break up any clumps, until the pork is warmed through and beginning to brown at the edges, about 5 minutes. Taste and season with salt and pepper, then transfer to a plate.5 min
2. Wipe the skillet clean and return it to medium-high heat with the remaining 1 tablespoon of oil. Place one tortilla in the pan, let it warm for 30 seconds, then scatter half of the warmed pork onto one half of the tortilla and top with 1/4 cup of cheese. Fold the tortilla in half and cook until the underside is golden, about 2 minutes, then flip and cook the other side until the cheese melts, about 1 minute more. Tra6 min
3. Thinly slice 2 cups of green cabbage and place it in a bowl. Whisk together 2 tablespoons of vinegar, 1 tablespoon of oil, 1/2 teaspoon of salt, and a pinch of pepper, then toss with the cabbage until coated. Let sit for 2 minutes while you finish the quesadillas.

Note Swap the pulled pork for shredded rotisserie chicken or thinned chili if you have it. Leftover quesadillas reheat well in a skillet over medium heat. Serve with the slaw on the side and lime wedges, or pile the slaw on top of the quesadillas and add a dollop of sour cream or salsa.