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.
- 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
- Spicy apple chutney (recipe above)
- 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.
Cut each quesadilla into 4 wedges and serve with scallions, avocado, cilantro, sour cream and spicy apple chutney.