- Written by Cynthia Presser
In this quesadilla recipe, the marinade from the pork brought a unique, fruity flavor to the mix. The grilled vegetables added a smoky taste which has become even more accentuated by also grilling the quesadilla. I am all about creating new flavors!
- 1 tablespoon olive oil
- ½ pound sheered pork tenderloin (I used leftovers from the recipe Grilled Pork Tenderloin with Apricot-Pomegranate-Miso Marinade)
- 2 cups mixed grilled mushrooms, yellow squash and bell peppers (leftovers from evening before) chopped
- 1 cup cilantro, chopped
- 6 oz sheered fresh mozzarella
- 6 oz sheered Gouda cheese
- 4 large flour tortillas
In a large skillet, heat the olive oil on medium high. Add the pork, mushrooms, yellow squash, and bell peppers. Sauté for 2 or 3 minutes, or until heated up. Remove from heat and fold in the cilantro.
Light a grill.
Mix the fresh mozzarella and Gouda cheeses in a bowl.
On a wok surface, place 1 flour tortilla. Top it with ¼ of the mixed cheeses, followed by ½ of the pork and vegetables mix; top with another ¼ of the mixed cheeses and then another flour tortilla on top of everything. Repeat the process with the remaining ingredients, which should be enough for 2 large quesadillas.
Carefully transfer the quesadillas to the grill. Grill for 3 minutes on each side, or until the cheeses are melted. Be careful while flipping the quesadillas, it’s better to use the help of a large spatula.
Remove the quesadillas from the grill. Place on a large board and slice each one into 4 pieces. Serve it with a side of salsa fresca and sour cream.
I love to cook smart so taking advantage of leftovers in a different recipe is something I do a lot! When grilling, or baking pork, fish, meat, or chicken many times I cook extra. By doing that, I can not only make my life easier the next day by not having to cook a protein, but also I can incorporate the flavors of a marinade or sauce into a new dish. In this quesadilla recipe, the marinade from the pork brought a unique, fruity flavor to the mix. The grilled vegetables added a smoky taste which has become even more accentuated by also grilling the quesadilla. I am all about creating new flavors!
If you don’t have grilled pork and vegetables leftovers, start from scratch by sautéing in olive oil cubed lean pork, onions and bell peppers for 5 minutes. Add the yellow squash and cook for another 5 minutes. Finally add the mushrooms and sauté for 3 more minutes. Add 1 tablespoon of balsamic vinegar, 1 teaspoon of apricot jelly, and cilantro. Season with salt and fresh ground pepper. Put the quesadillas together as previously directed.
You can make this quesadilla on the stove top by using a large skillet brushed with vegetable instead of the grill. You will not get the smoky flavor, but it will be good no matter what!
Amount Per Serving
Total Fat 17.0 g
Cholesterol 61.6 mg
Sodium 426.4 mg
Potassium 272.4 mg
Total Carbohydrate 22.2 g
Dietary Fiber 2.2 g
Sugars 0.6 g
Protein 21.0 g