猪肉Quesadillas with Ancho-Mango Sauce

Step 1

Heat the olive oil in a medium skillet over medium-high heat, then add the onion and poblano. Cook, stirring, until the vegetables are wilted, 2–3 minutes. Remove from heat and cool. Place some of the cheese, onion-pepper mixture, and pork on each tortilla and fold over into a half-circle. Heat a little oil or butter in a medium skillet, add one or two quesadillas, and brown on both sides. You may want to cover the cooked quesadillas with foil and keep them in a warm oven while you finish cooking the others.

Step 2

To serve, drizzle Ancho-Mango Sauce around the quesadillas (or serve it in ramekins on the side) and garnish with avocado and cilantro.

Ancho-Mango Sauce

Step 3

Heat the ancho chile in a small, dry skillet over medium-high heat for a minute or two on each side, until puffed and fragrant. Place it in a small bowl of hot water for 5 minutes, then remove the stem and seeds, and tear or cut the chile into pieces. Place the chile and all the remaining ingredients in a blender and puree. If necessary, add a little water to make a smooth puree. Taste, and adjust the flavor with a little more lime or honey if you like.