Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Leftover Pork Quesadillas 5.0 (1) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week. Ingredients 1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped 1 tablespoon chopped pickled jalapenos 4 large flour tortillas 2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots) 3 ½ ounces Monterey Jack cheese, grated (1 cup) Directions 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. Print