Why We Like It

Start your day with head-to-toe happiness knowing that the bulk of tonight’s dinner is already prepared! This family-friendly meal makes use of planned-over pork and veggies from the Slow Cooker Balsamic Pork Tenderloin and Veggie Stuffed Sweet Potatoes. Oh-so-easy veggie-rich feast!

Prepare First (If You Have Leftover Veggies):

2 cups (or more) leftover cooked vegetables (from the Balsamic Pork Tenderloin and Veggie Stuffed Sweet Potatoes meal)

Warm up planned-over sautéed vegetables OR go to next step to cook vegetables now.

Or Saute Vegetables:

1 Tbsp olive oil
1 garlic clove (finely diced, or 1/4 tsp garlic powder)
1 orange bell pepper (or any color or variety, seeded and cut into strips)
1/2 white onion (or red onion, thinly sliced)
4 oz white mushrooms (sliced)

If you do not have leftovers and are cooking vegetables now, add oil to a large skillet over medium heat. Add vegetables and saute for 5 minutes until slightly tender.

Warm the Pork:

2 cups cooked pork tenderloin (shredded, or cut into bite size pieces)

Warm up the planned-over pork, making sure it is uniformly shredded or cut.

Assemble the Quesadillas:

16 corn tortillas (or 8 medium whole wheat flour tortillas)
3/4 cup mozzarella cheese (part-skim, shredded)

Place one tortilla at a time in a skillet over medium-high heat. (If you have a griddle, you can cook several at a time.)

Top with 1/4 cup pork (use 1/2 cup for whole wheat tortilla), and then top with sautéed vegetables and cheese (both evenly divided). Top with another tortilla. Cook until browned, and then flip to brown the other side.

Repeat for each quesadilla.