Leftover Pork Quesadillas Recipes

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.

Steps:

• In a large saucepan, heat oil and then add your meat and vegetables, stirring until cooked half way, and then add your salt, pepper, cumin, lemon juice, seasoning mix and hot sauce. Finish cooking.
• In a large skillet over medium heat, spray with cooking spray. Place a torilla in the pan and then sprinkle with a thin even layer of cheese and then on one half a side, place some of the meat mixture.
• Continue to cook until tortilla has browned and cheese has melted. Fold in half and cut into thirds. Serve with salsa, cream cheese and/or guacamole.

Steps:

• Cut the left-over pork chops into thin strips at a slight bias.
• Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender.
• In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup.
• Add pork to the garlic and onion and cook until warmed through
• Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker).
• Serve over your favorite rice or noodles.

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.

Steps:

• Use garlic and salt to make a paste. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.
• Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain.
• Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
• Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close.
• Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.