I almost made this last night for dinner but instead opted for the burrito. My quesadilla version for using Thanksgiving leftovers was much easier and tastier than the burrito version (which I think could use a bit more work).
To be truthful, I’m not quite sure this tamale is even pork. I’m sort of just assuming it is. But a chicken or cheese tamale would work equally as well in this dish!
- extra-large tortilla
- mexican cheese
- leftover tamale
- hot sauce
- Place tortilla in a large skillet. Cover with cheese. Chop the leftover tamale and place on top of cheese. Sprinkle with hot sauce (if desired).
- Cook covered over medium-high heat until cheese melts. Fold in half. Serve with sour cream or guacamole.
Because we are in the middle of moving and have very limited cooking supplies, I had to bake the quesadilla in the oven first in order to melt the cheese. I then folded the tortilla in half and finished cooking the quesadilla in a medium-sized pan. Tres delicieux!