Good Season'n With Herb'n Renewal

It's time to think about dinner with a few easy going friends who just happen to be food lovers too! The weather is perfect for sitting at the picnic table and enjoying some fun food that tastes great. We couldn't decide on which beverage to serve with this finger licking good dish but it finally came down to Sangria by the pitcher full...a help yourself to food and drink kinda get together. Our kind of gathering. :)

The Sangria was basically a few bottles of white wine and plenty of fresh fruit stirred in and left to sit for awhile in the fridge so that all of the flavors could come together...then a bit of ginger ale added for some sparkle just before we served it. It was very good!

But, the hit of the evening was a conglomeration of stuff from the fridge and pantry...we called them Tropical Pork Quesadillas for lack of any other name. lol

Here's the recipe...enjoy!

Tropical Pork Quesadilla

2 lb. ground pork

2 tbsp. olive oil

2 tbsp. Rub'n Season Pork

1/2 cup each red & green peppers, diced

1 cup onion, diced

2 cups finely shredded cabbage

1 tsp. salt

1 15 oz. can black beans, rinsed and drained

1 cup fresh or frozen corn

2 cups crushed pineapple

flour tortillas

shredded cheese

In a large skillet over medium heat, brown the pork in the olive oil...about 8 minutes and break it apart as it browns. Stir in the Rub'n Season Pork. Add the next four ingredients and saute' for 5 minutes. Add the beans and corn and saute' for an additional 5 minutes. Stir in the pineapple and turn off the heat...leaving the skillet on the burner. Brush one side of the tortilla with a bit more olive oil. Layer the cheese, meat mixture and more cheese on the side without the oil...then top with another tortilla and brush a bit more oil on it. Grill on both sides until golden brown. Enjoy!