Pork Quesadillas

I often cook a pork roast in the slow cooker, but it makes way too much food for just two of us.  I have made it a mission to create recipes using the chopped pork to make different meals.  I generally cook the roast itself with simple spices to make it easy to turn the leftovers into something else, then divide it into three or four meals.  My basic recipe is on my post Pork Roast and More, or you can see the links in the Recipes page at the top of the blog.  This time, I used the leftover pork for a quick meal, suitable for just two, perfect to whip up dinner after a day of work.

This is another of my no-need-for-a-recipe recipes, as you can add what you like. Here is what I gathered from the frig. Spinach and lettuce for crunch, flour tortillas, leftover pork and cheddar-jack cheese, tomatoes, green onions, and a fresh avocado.

Start with heating up the pork in a large frying pan. This is the only way the quesadilla will get hot all the way through before the tortilla burns. Once the pork is thoroughly heated through, take it out and set aside.

While it heats, chop the tomato and onion, and take the largest tough stems off the spinach.

You can put the avocado on a side salad of lettuce and tomato, like I did. Then stuff it in the quesadilla as you eat it. This will keep the cold ingredients from wilting in the skillet.

In the same skillet, lay a tortilla flat and add a serving of pork to one side.

Quickly top with cheese, green onion, spinach and tomato. You can add anything else you want.

Fold the free side of the tortilla over the stuffing.

After a minute or so, turn the whole thing over to brown the other side and make sure the filling is heated through. This will make the flour tortilla a bit crispy too.  Trust me, it is a lot easier to do it this way than to try to flip 2 flat tortillas with filling between (ask me how I know, LOL!!).

When the second side is warm and lightly browned, serve with the avocado salad.

It will take about 2 minutes to make another one, using more of the warm pork and filling ingredients.

Yum, serve with some sour cream if you like, or taco sauce. The spinach is still vibrant green and has some crunch, yet mildly wilted, with melty cheese on moist and juicy pork filling. Yum! You could add beans or olives, jalapenos or bell peppers, whatever suits your taste and fancy.

Chicken or steak left over work great in these too. They are kind of a kitchen sink dinner, whatever is left over can usually work, kind of like my Anything Quiche, but this meal will have a Mexican flair. Add some cumin or chipotle chili powder to the pork, or a bit of packaged taco seasoning mix to add more spice if you like spicy food.

Enjoy!

 

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