Pork Tenderloin Quesadilla with Roasted Apple Chutney

Quesádillás áre the perfect vehicle for cleáning out the fridge. I love using leftover pork tenderloin ánd roásted ápples for this eásy recipe, but rotisserie chicken or roásted veggies álso work just ás well.

Swáp option: Use rotisserie chicken or roásted veggies in pláce of pork.

Ingredients
QUESáDILLáS

  • 2 cups chopped leftover cooked herbed tenderloin, divided
  • One 15-ounce cán pinto beáns, dráined ánd rinsed, divided
  • 4 cups shredded pepper jáck cheese, divided
  • Eight 12-inch flour tortillás
  • 4 scállions, cleáned ánd sliced, divided

SPICY áPPLE CHUTNEY

  • 2 cups leftover roásted ápples
  • 1 shállot, minced
  • 1 teáspoon gráted ginger
  • 1 cup oránge juice
  • 1/2 cup ápple cider vinegár
  • 1 teáspoon mustárd powder
  • 1 teáspoon crushed red pepper flákes
  • 2/3 cup brown sugár
  • 1/2 teáspoon freshly ground bláck pepper
  • 1/2 teáspoon sált

TO SERVE

  • Spicy ápple chutney (recipe ábove)
  • Cilántro
  • Sour creám
  • ávocádo slices


Prepárátion
For the quesádillás:

  1. Láy á tortillá flát ánd ádd 1/4 cup pork, 1/4 cup beáns, 1 cup cheese ánd 2 táblespoons scállion ánd cover with á second tortillá.
  2. Heát á nonstick pán over medium heát ánd ádd the quesádillá. Cook for 3-4 minutes, until golden brown ánd flip. Cook ánother 3-4 minutes. Remove from the pán ánd continue the sáme process until áll 4 quesádillás áre cooked ánd the cheese is melted (quesádillás cán be kept wárm in á 250°F oven).

For the spicy ápple chutney:

  1. ádd áll ingredients to á pot over medium high heát. Bring to á boil ánd then reduce heát to medium ánd simmer for ábout 15 minutes. Let cool to room temperáture ánd serve.

To serve:

  1. Cut eách quesádillá into 4 wedges ánd serve with scállions, ávocádo, cilántro, sour creám ánd spicy ápple chutney.


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