Kosher salt and freshly ground black pepperto taste
2green onionsvery thinly sliced
¼cupfinely chopped fresh cilantro
4ouncescanned roasted and diced green chilesdrained (recipe note #1)
8ouncesMonterey Jack cheeseshredded
Preheat oven to 425˚F.
Line a rimmed baking sheet with foil.
If pulled pork has been refrigerated (not freshly made and still warm), warm it by adding 1 tablespoon oil to a non-stick skillet over medium heat. Add cold pulled pork and cook and stir until warmed through with a few crispy edges. (Add a little water or chicken stock to moisten if needed.) Season to taste with salt and pepper and transfer to a medium bowl to cool slightly.
To warmed pulled pork add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.
Lay tortillas out in a single layer on clean countertop or work surface. Spread ¼ of pulled pork mixture over one half of a tortilla, leaving about a ½-inch border at the edge. Repeat with remaining pulled pork mixture and tortillas. Fold tortillas over filling and press down to compact. Brush visible tortilla halves with 1 tablespoon oil. Arrange tortillas oiled side down on the prepared baking sheet in a single layer with round edge facing to the baking sheet center. Brush other side of tortillas with remaining 1 tablespoon oil.
Bake 10 minutes, or until quesadillas begin to brown. Carefully flip each quesadilla with a spatula, pressing down gently to compact. Bake an additional 5 minutes, or until golden brown. Transfer baking sheet from oven to cooling rack and let stand 5 minutes. With a pizza cutter or sharp knife, cut each quesadilla into 4 wedges and serve.