Cheer on your favorite team with these savory quesadillas that work well as appetizers or part of a buffet. Use leftover pork roast (or use Spicy Latin Pork Roast). Serve with your favorite tomato salsa or try Mango Salsa.

Quarterback Quesadillas

8 (10-inch) flour tortillas
1 pound cooked pork roast, chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 to 2 jalapeno peppers, seeded and minced (use rubber gloves when handling hot peppers)
1/4 cup minced onion
4 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
Salsa, homemade or purchased for accompaniment

1. In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper.
2. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans.
3. Bake in a 500°F (260°C) oven until tortillas are crisp and golden; about 5 minutes.
4. Transfer to large cutting board and cut into wedges to serve with salsa.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.