Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week.



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine roasted vegetables and jalapenos. Spread mixture on half of each of 4 tortillas. Thinly slice pork chops, discarding bones. Top vegetable mixture with pork and cheese; fold tortillas over filling.

  • Heat a large heavy skillet over medium-high. In two batches, cook quesadillas until cheese is melted, 2 minutes per side. Cut into wedges and serve.

Reviews (2)

1 Ratings
  • 5 star values: 1
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Rating: 5 stars
I don't care for bread, so for breakfast I slightly butter 2 flour tortillas, put them on my cast iron pan and let them get toasty. Then I put cheese and turkey lunch meat on, slice with a pizza cutter and enjoy.
Rating: Unrated
I think the photo with the recipe might be incorrect...