Cubano Quesadillas are a fun way to use up leftover pork and/or ham. They're melty, tangy, and utterly delicious! Each quesadilla serves one for lunch (add a side dish to make a dinner of it!). The quesadillas also make a fun appetizer for up to 6.
Preheat oven to 170º (or the lowest setting your oven has). Spread 1/2 tbsp butter on one side of a flour tortilla. Turn the tortilla buttered-side-down and set into a non-stick skillet over medium-low heat. Working quickly, spread 1 tbsp mayonnaise on one half of the tortilla. Then, load the other half (leaving ~1/2" around the edge) with 1/4 cup of cheese, 1 tbsp mustard (or to taste), and 1/4 pickles. Add a layer of 1/2 cup of pulled pork and then a layer of 1/4 cup of ham. Sprinkle on 1/4 cup more cheese. Fold the tortilla over the filling and lid the skillet.
Let cook 2–3 minutes, checking occasionally to be sure that the tortilla doesn't burn, until the cheese is beginning to melt and the bottom half of the tortilla is golden-brown.
Flip the quesadilla with a silicone spatula. Use a saucepan to press down on the quesadilla to flatten, being careful not to squeeze out the filling. Hold for 30 seconds. Let the quesadilla continue cooking until the second side is golden brown, about 2 additional minutes (check at 1 minute to make sure that it doesn't go too far). Set the finished quesadilla on a baking sheet and place in the oven to keep warm.
Repeat for the remaining quesadilla. Set finished quesadillas onto a cutting board and cut each into 3 approximately equal wedges. Serve.