Monday, July 13, 2009

Making use of leftovers


When I made the pork fried won tons, I had bought a whole pork loin because they were on sale for $1.49 a pound. I put two meals of chops in the freezer. Then used one pound and had them grind it for the won tons. Then I roasted the rest in the crockpot. We had it for dinner that night and then ate it for lunch a couple of times.

Then one night for dinner, my husband wanted quesadillas. Now my husband is the king of picky with our youngest son coming in right behind him. So he just had chicken and cheese on his. Our 6 year old had his that way too. But my daughter and I decided to do something different. Why not use pork?

Pork and sauteed onion quesadillas
leftover pork (I used probably 1/2 a cup or so, shredded or chunked
one vidalia onion, quartered and sliced
1 tsp cumin
1 tsp fajita seasoning (I use McCormick)
colby and monterey jack shredded cheese
4 tortillas
butter

Start heating pan over medium heat. Add about a tablespoon or two of butter in the pan. I always try to use as little fat as possible when sauteeing things. You can be as generous as you like. Saute onions in pan until carmelized. Then add pork to the pan, (I also added maybe 2 tbsp of the pork broth that was in the container to give it moisture. Add seaonings. Heat throughly.

Place mixture in a bowl and wipe out skillet. Melt a small amount of butter in the skillet and lay your first tortilla down in the pan. I like to put a little cheese, then some of the pork mixture and then more cheese. It seems to help it stay together more. Then top with another tortilla. Let that side get golden brown, then flip it. I find using an extra large spatula/turner helps.

Remove from the pan when it's golden brown on the other side and slice. I find usuing a pizza cutter to be very handy!

Serve with whatever sides you like. Or by itself. I served it with tomatoes with cilantro and sour cream.

This was a yummy way to help use up some of that pork!

Happy eating!
God bless,
Amanda

2 comments:

Jenny said...

I find that there is practically no limit to what you can do with a whole pork loin. I always make some chops, a stuffed roast and then chili verde. Extra shredded for quesadillas sounds delicious.

Amanda from Faith, Food and Family said...

I've never made chili verde. Do you have a tried and true recipe you might want to share?

And yes, a pork loin is very versatile!

God bless,
Amanda