8 10-inch flour tortillas
2 pounds Monterey Jack cheese, shredded
1 7-ounce can chopped mild green chilies, well drained
2 cups fresh tomatoes, diced
1 bunch scallions, tops and bottoms, chopped
¼ cup cilantro leaves
1 cup optional pulled pork, see note here*
Optional pickled jalapeno slices
Limes, for serving
Guacamole, for serving
Sour cream, for serving
Place an empty sheet tray on an oven rack just under the broiler. You want the pan to get hot while you prepare the quesadillas so when you slide a quesadilla onto the hot pan, the bottom crisps while the top melts.
Lay out eight flour tortillas and divide the shredded cheese between all eight.
Leave four with cheese only while you build the other four.
On four of the prepared tortillas, divide the drained green chilies, diced tomatoes, scallions, cilantro and optional pickled jalapenos.
If using a pulled or shredded meat, add about a quarter cup on each of the four tortillas.
Use a pizza peel or a cookie sheet that has a flat side with no lip and slide one loaded quesadilla and one with just cheese onto it then open the oven door and slide each onto the hot pan and broil for about one minute or until the cheese is melted, hot and bubbly.
Take the cheese half and flip over onto the loaded half and press to combine.
Use a sharp knife and cut into six or eight wedges.
Repeat process for the remaining quesadillas. (I found it best to slide the finished cut quesadillas onto another pan which I placed at the very bottom of the oven with a piece of foil over it so that all four portions could be served together hot.)