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Pork Tenderloin Quesadilla with Roasted Apple Chutney
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Quesadillas are the perfect vehicle for cleaning out the fridge. I love using leftover pork tenderloin and roasted apples for this easy recipe, but rotisserie chicken or roasted veggies also work just as well.

Swap option: Use rotisserie chicken or roasted veggies in place of pork.


  • Quesadillas

    • 2 cups chopped leftover cooked herbed tenderloin, divided
    • One 15-ounce can pinto beans, drained and rinsed, divided
    • 4 cups shredded pepper jack cheese, divided
    • Eight 12-inch flour tortillas
    • 4 scallions, cleaned and sliced, divided
  • Spicy apple chutney

    • 2 cups leftover roasted apples
    • 1 shallot, minced
    • 1 teaspoon grated ginger
    • 1 cup orange juice
    • 1/2 cup apple cider vinegar
    • 1 teaspoon mustard powder
    • 1 teaspoon crushed red pepper flakes
    • 2/3 cup brown sugar
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon salt
  • To serve

    • Spicy apple chutney (recipe above)
    • Cilantro
    • Sour cream
    • Avocado slices


For the quesadillas:

Lay a tortilla flat and add 1/4 cup pork, 1/4 cup beans, 1 cup cheese and 2 tablespoons scallion and cover with a second tortilla.

Heat a nonstick pan over medium heat and add the quesadilla. Cook for 3-4 minutes, until golden brown and flip. Cook another 3-4 minutes. Remove from the pan and continue the same process until all 4 quesadillas are cooked and the cheese is melted (quesadillas can be kept warm in a 250°F oven).

For the spicy apple chutney:

Add all ingredients to a pot over medium high heat. Bring to a boil and then reduce heat to medium and simmer for about 15 minutes. Let cool to room temperature and serve.

To serve:

Cut each quesadilla into 4 wedges and serve with scallions, avocado, cilantro, sour cream and spicy apple chutney.

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