Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Halve and peel onion. Cut halves into 1/4" dice.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, peppers, onions, and a pinch of salt to hot pan. Stir occasionally until slightly tender, 5-7 minutes.

If pan is too dry, add 1-2 Tbsp. water, as needed.

Transfer vegetable mixture to a mixing bowl. Keep pan over medium-high heat; no need to wipe clean.

Add ground pork to hot, dry pan. Break up until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Remove from burner and drain excess grease from pan.

Transfer pork to mixing bowl with vegetables. Add 1/4 tsp. salt and BBQ sauce and stir to combine. Wipe pan clean and reserve.

Place tortillas on a clean work surface. Divide cheese evenly among tortillas, then top evenly with pork-vegetable mixture.

Fold tortilla over filling and press gently to adhere. Repeat with remaining tortillas.

Return pan used to cook pork to medium-low heat and add 1 tsp. olive oil. Working in batches, if necessary, place quesadillas in hot pan. Cook until golden brown, 2-4 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch, if necessary.

While quesadillas cook, continue recipe.

Combine corn, hatch chiles (to taste), 2 tsp. olive oil, 1/4 tsp. salt, and fiesta seasoning in a microwave-safe bowl. Kids not a fan of extra heat? Feel free to skip the hatch chiles.

Microwave uncovered until heated through, 2-4 minutes.

Carefully remove from microwave.

Plate dish as pictured on front of card, cutting quesadillas into triangles, if desired, and topping with dressing. Bon appétit!