Quesadillas with vegetables and pork loin

Cut the vegetables and the tenderloin into small pieces.

Sauté the vegetables in a large frying pan with the olive oil.

When the vegetables are half done, add the chopped tenderloin and sauté.

Add the wine and mix well. Allow to reduce.

Once the wine has reduced, add the crushed tomato, season to taste and allow the tomato to reduce.

In a separate frying pan (preferably non-stick), heat the tortillas over medium heat. When they start to brown, flip them over and place the filling on one side of the tortilla. On the opposite side (without filling), lift half the tortilla and place the mozzarella cheese underneath it. When the cheese browns, fold in half and remove from the pan.

Repeat the previous step with the rest of the tortillas. Serve with some guacamole and pico de gallo.

For the pico de gallo: Chop an onion and a couple of tomatoes into small pieces. Add the juice of half a squeezed lime and add salt to taste.