Leftover Pork Quesadillas Recipes

LEFTOVER PORK QUESADILLAS

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

Leftover Pork Quesadillas image

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

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)

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