- 1 pound popa vieja
- 1 very ripe plantain, peeled and sliced 1 1/2 inches
- 1 cup monterey jack cheese, shredded
- 8 small tortillas
- 3 tablespoons olive oil
- Oil, for frying
- Sour cream, (optional side)
- Salsa, optional
In a medium-sized pot or skillet, fry plantains for 4-5 minutes or until browned in 1 inch of frying oil. Place on a cloth or paper towel-lined plate to soak excess oil and let cool. Cut plantains into smaller cubes, about 1/4 the size of each slice.
Heat 1 teaspoon of olive oil in a medium to large skillet. Place down one tortilla in the skillet and top one side with cheese, ropa vieja and plantain pieces. Fold the other half over and cook for 2 minutes per side, until cheese is melted and tortilla has browned. Cook 2 quesadillas at a time, if desired. Repeat with remaining tortillas.
Slice quesadillas into wedges and serve with a side of sour cream and salsa