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):
Warm up planned-over sautéed vegetables OR go to next step to cook vegetables now.
Or Saute Vegetables:
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:
Warm up the planned-over pork, making sure it is uniformly shredded or cut.
Assemble the Quesadillas:
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.
Serve and Enjoy!
Slice (a pizza cutter works great) and serve warm.
Nutrition Information for one serving
- Calories: 345
- Fat: 11 g
- Saturated Fat: 3.3 g
- Total Carbohydrate: 32 g
- Cholesterol: 75 mg
- Fiber: 3 g
- Sugars: 6 g
- Protein: 29 g
- Sodium: 250 mg
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