| 1/2 Red Onion, diced | 2 Cups Shredded Mexican Blend |
| 1/3 Cup Pickled Jalepenos, diced | Non-stick Olive Oil Spray |
| 2 Cups Shredded Pork | Uncooked Flour Tortillas |
In a medium saucepan combine red onion jalepeno’s, pork, and cheese. Heat until warm. Meanwhile, cook flour tortillas according to package directions. Cover 1/2 of each tortilla with pork mixture and fold in half. Cook until cheese is melted and tortilla is crisp. Remove from heat. Serve with la Creama
Creama
| 1 Cup Plain Greek Yogurt | 2 tsp Chipotle Chiles, diced |
| 1 Lime, zested and juiced | Salt and Pepper to taste |
| 3 Tbsp Cilantro, chopped |
Combine all creama ingredients in a small bowl, serve with Jazzy Pork Quesadillas!
Adapted from a Big Daddy’s House Recipe
