2 Tbs olive oil, divided
1/2 small onion, chopped
1 lb cooked pork roast, cut very thin
strips
1 cup grated Monterey jack cheese
1/4 cup green salsa
1 jalapeño pepper, (optional), seeded,
and finely chopped
1/4 cup chopped fresh cilantro
1/2 tsp freshly-ground black pepper
1/4 tsp salt
8 low-carb flour tortillas
Tomato salsa, for serving


Heat oven to 450 degrees. Heat 1 tablespoon of the oil in large skillet over medium-high heat. Cook onion 5 minutes, until softened. Transfer to a bowl. Add pork, cheese, green salsa, jalapeño, cilantro, pepper and salt. Mix well.
Brush one side of each tortilla with remaining oil. Spoon one-eighth of pork mixture over half of non-oiled side. Fold tortilla in half over filling.
Arrange on a baking sheet. Bake 5 minutes, until crisp and golden. Serve with tomato salsa.