Curried Grilled Pork Quesadillas with Grilled Corn & Pineapple

Last night we had curry rubbed grilled pork chops, with grilled corn on the cob and grilled pineapple. I had 3/4 of a pork chop left, 2 ears of corn and 2 slices of pineapple. So, today I decided to make quesadillas out of these left overs and they were outstanding! I thinly sliced the pork chop, removed the corn from the cobs and coarsely chopped the pineapple. I grated 2 cups of Jack cheese and made 4 quesadillas.

To make quesadillas you will need tortillas. Lightly butter one side of the tortillas and place it in a hot frying pan or griddle. Place 1/4 of your pork, corn and pineapple on the tortilla and top it with 1/4 of your grated cheese. Cover the cheese with another lightly buttered tortilla, buttered side up. Cook for about 4 minutes or until the bottom tortilla is browned and, using your hand to press down on the top tortilla and a spatula, carefully flip it over. If your filling falls out scoop it up with your spatula and place it back between the tortillas. No worries. Lightly press down on your quesadilla and cook for an additional 3 to 4 minutes, until the other side is browned. Remove from the pan and cut into 4 triangles. Serve with some salsa on the side – or not – and enjoy!