Leftovers never tasted so good!
Quick, easy … and so very versatile.
Change the cheese, change the fruit …you could even substitute leftover chicken for the pork ….
Pull it together with some Thai chill sauce … or some salsa
Or, if you have a friend like Elizabeth, you could use her Peach and Pepper Jelly to bring everything together in a flavourful way …
(Thanks, Elizabeth!!)
Pork and Mango Quesadillas
Prep Time: 15 minutes Cooking Time: 10 minutes
Number of Servings: 4
Ingredients:
1 ½ cups (375 mL) roasted pork tenderloin, cubed
1 ½ cups (375 mL) shredded or cubed Monterey Jack or mozzarella cheese
1 green, red, or yellow pepper, fine dice
1 mango, peeled and diced
1 cup (250 mL) cooked corn
1/4 of a red onion, finely chopped
2 tablespoons (30 mL) finely chopped fresh cilantro
3-4 tablespoons (45-60 mL) Thai chili pepper sauce (sweet or hot) or salsa (hot or mild)
Salt and pepper, to taste
6-8 10 inch flour or corn tortilla shells
Garnish: Fresh cilantro; shredded cheese; and a topping like chill sauce, salsa, red pepper jelly or Corn Relish. … or Elizabeth’s Peach and Pepper Jelly.
Method:
- Mix all ingredients together in a large bowl.
- Lay tortilla shells flat on work surface; spoon mixture to cover half of the tortilla shell, and fold in half.
- Heat a large sauté pan over medium heat. Brush the pan with some oil. Brown the quesadilla on one side (2-3 minutes); gently flip to the over side for an addition minute or two. Keep warm in the oven while the other quesadillas are browned.
- Cut each quesadilla into 3 triangle-shaped pieces; garnish with extra cheese and cilantro. Serve with your favourite topping.
Questions and comments are always welcome alex@chilipeppersandpears.com
