Put all ingredients (except for tortillas, cheese, and oil) into a large pot and cook on low for 1 hour. Stir occasionally.

Remove pork from liquid and let cool.

Using a slotted spoon, remove enough jalapenos and onions from the pot to use on the quesadillas. Remove the seeds/stems from jalapenos and slice them into smaller pieces. Set aside.

Reserve 1 cup of broth. Discard the rest along with any remaining peppers and onions.

Add the reserved broth to pork and lightly mix. The meat will absorb the liquid.

Put the pork into a medium-sized frying pan and cook on medium heat until lightly crispy and golden brown, stirring often. Remove from heat.

Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with tinfoil.

Take 2 tortillas and brush one side of each with oil. Lay oil-side down on the baking sheet.

Top half of each tortilla with a thick layer of cheese, followed by a generous amount of pork. Arrange reserved onions and jalapenos on top of the pork. Cover with more cheese.

Fold over the other half of each tortilla; lightly press together, so it stays closed.

Bake for 6 minutes on each side.

Remove from oven. Cut into 4’s and serve with sour cream.