Ground Pork and Cheese Quesadilla with Habanero Salsa

I thought I would change things up a bit and, instead of making tacos for 100 thousandth time, I would go the quesadilla route.  It was, indeed, a very tasty change of pace.  

I used 1/2 pound of ground pork, sauteed in a skillet over medium high heat until cooked through.  Next, I seasoned it with 1 tablespoon of chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon coriander and salt and pepper.  After stirring to combine and heating the spices to release the flavor, I added 1/2 water and 1 tablespoon of tomato paste.  Bring to a boil, reduce to a simmer and cook until the sauce is a thick consistency.  

To make the habanero salsa I roughly chopped 1 tomato, 1 garlic clove, 1/2 onion, a handful of cilantro leaves, salt, sugar and 1/2 fresh habanero pepper and placed them in a food processor.  I pulsed for about 10 seconds or until the salsa still had a chunky texture. 

Next, to assemble the quesadillas I spread Mexican melting cheese over a flour tortilla and topped the cheese with a spoonsful of the seasoned pork.  After folding the tortilla in half, I placed it on a preheat cast iron griddle with a pat of butter and toasted it until brown.  I flipped the quesadilla over and similarly toasted the other side until the cheese was melted.  After removing from the griddle I opened the quesadilla and spooned in a bit of habanero salad, a thin slice of sweet onion and some shredded lettuce.  The quesadilla was finished with a dollop of sour cream.