Leftover Ibérico Pork Collar "Coppa" Pulled Pork Quesadillas

Leftover Coppa makes killer quesadillas. Make these in the oven for that extra layer of melty browned cheese. 

Recipe for Leftover Ibérico Pork Collar "Coppa" Pulled Pork Quesadillas

Ingredients

• ½ Campo Grande leftover Coppa
• ½  onion, diced 
• ½ red bell pepper, diced 
• ½  cup canned corn 
• 1 cup grated cheddar, mozzarella, or pepper jack cheese 
• 1 Tablespoon paprika 
• 1 Tablespoon garlic powder 
• 1 pinch cumin 
• 6 flour tortillas 
• Extra-virgin olive oil 
• Salt 

Preparation

1. Satuée onion and pepper in a medium pan with olive oil until soft. 
2. Cut Coppa into small pieces and add to the pan, then add paprika, garlic powder, cumin, and corn and cook for a few more minutes. 
3. Sprinkle grated cheese over 3 tortillas, reserving some of the cheese. Top with Coppa mixture and cover with another tortilla. 
4. Place quesadillas on a baking sheet and place in a 350ºF oven. Bake for a few minutes until tortillas are warmed and cheese begins to melt. 
5. Sprinkle top of tortillas with remaining cheese and return to the oven on broil until cheese is melted and browned. ¡Buen provecho!