Spicy Pork Quesadillas

10 lbs ground pork (can also use turkey)
5 cup diced onion
1 cup diced green pepper
1 cup diced red pepper
1 cup diced yellow pepper
1 cup diced orange pepper
20 tsp minced garlic
5 tsp ground cumin
5 teaspoon dried oregano -- crushed
1 tsp to 1Tbls for the entire batch jalapeno pepper -- minced
10 Tbls cilantro leaves chopped
32 (10 inch) flour tortillas
5 - 16oz pkgs Monterey Jack cheese - grated

In a large (12-inch) nonstick skillet over medium-high heat, cook turkey with onion and garlic until browned, drain off any drippings and remove to large bowl. Stir peppers, cumin, oregano, jalapeno and cilantro into turkey mixture.

Cut tortillas into quarters. Clean out skillet by wiping with paper towel and heat over medium-high heat. Place one quarter sized tortilla in skillet, sprinkle cheese on the tortilla (Note: the cheese acts like a glue so spread out to the corners of the tortilla), then evenly spread turkey mixture, then sprinkle another layer of cheese, and top with quarter sized tortilla.

Cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla. Flip and brown on other side.

To Freeze: Freeze in a freezer safe container placing wax paper between each quesadilla.

To Reheat: