Leftover Pork Quesadillas Recipes

LEFTOVER PORK QUESADILLAS

Leftover Pork Quesadillas image

Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 5

Ingredients

1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped
1 tablespoon chopped pickled jalapenos
4 large flour tortillas
2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots)
3 1/2 ounces Monterey Jack cheese, grated (1 cup)

Steps:

In a medium bowl, combine roasted vegetables and jalapenos. Spread mixture on half of each of 4 tortillas. Thinly slice pork chops, discarding bones. Top vegetable mixture with pork and cheese; fold tortillas over filling.
Heat a large heavy skillet over medium-high. In two batches, cook quesadillas until cheese is melted, 2 minutes per side. Cut into wedges and serve.

Nutrition Facts : Calories 432 g, Fat 26 g, Fiber 5 g, Protein 19 g, SaturatedFat 9 g

LEFTOVER PORK QUESADILLAS

Leftover Pork Quesadillas image

Quesadillas are an excellent way to use up leftovers - like these scrumptious Leftover Pork Quesadillas. Cooked pork is combined with sausage, peppers, onion, seasonings and lots of cheese then stuffed inside flour tortillas and sautéed. Crispy on the outside, full of flavor on the inside. You can use just about any leftovers - pork, steak, chicken, shrimp, even chopped vegetables!

Provided by (By Lee Clayton Roper)

Categories main dish

Number Of Ingredients 11

Ingredients

1/2 large yellow or red onion, thinly sliced
1/2 green or red bell pepper, thinly sliced
Mexican seasoning
2 cooked pork loin chops (around 1/2-inch thick), chopped
2 cooked small breakfast turkey sausages (like Jimmy Dean), chopped
2 8-inch flour tortillas
6 tablespoons shredded sharp Cheddar cheese, or more to taste
Greek yogurt or sour cream, for garnish
Tomato-Mango Salsa, or purchased, for garnish
Chopped avocado, for garnish
Chopped cilantro leaves, for garnish

Steps:

Spray a large skillet with olive oil (or nonstick cooking spray) and heat over medium heat.
Add the sliced onion and green pepper; sprinkle with Mexican seasoning and cook, stirring frequently, until soft.
Stir in the chopped cooked pork and turkey sausage and continue cooking, stirring occasionally, just until warmed through. Season to taste with salt and pepper.
Divide the filling between the two flour tortillas and sprinkle the shredded Cheddar cheese on top of the filling. Fold the tortillas in half around the filling, and spray (or brush) the outside of the tortillas with olive oil.
Reheat the same large skillet (no need to clean it out) over medium heat. Add the stuffed tortillas side-by-side and cook until until lightly browned on the bottom, then flip them over and cook until lightly browned on the other side.
Cut each tortilla in half and serve with any or all of the recommended garnishes.

FUNKED OUT PORK QUESADILLA

Funked Out Pork Quesadilla image

Provided by Aaron McCargo Jr.

Time 5h26m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup low-fat Greek yogurt
1 lime, zested and juiced
3 tablespoons chopped fresh cilantro
2 teaspoons chipotle en adobo sauce
Salt and freshly ground black pepper
1/2 red onion, chopped
1/2 cup chopped pickled jalapenos, juices reserved
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
2 cups shredded Monterey Jack or Mexican blend cheese
Nonstick olive oil spray
4 large whole wheat tortillas (or white, corn or sun-dried tomato)
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside.
For the quesadillas: Preheat a grill pan and spray with nonstick spray.
Soak the onions in the jalapeno juice about 10 minutes. Drain.
In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema.
Preheat the oven to 425 degrees F.
In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

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