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PORK ROAST - BRAISED - Pork Quesadilla (Day 2)
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| BRAISED PORK QUESADILLA | |
| 2 | Whole-Wheat Tortillas |
| 1 cup | Leftover Cooked Pork Butt |
| 1/2 cup | Shredded Cheddar Cheese |
| 4 tablespoons | Leftover Spaghetti Squash, (Optional) |
| Extra Virgin Olive Oil | |
| For The Dipping Sauce | |
| 1/2 | Orange, (Juice and Zest) |
| 1 | Lime, (Juice and Zest) |
| 1 tablespoon | Honey |
| 1/4 teaspoon | Ground Cumin |
| 1 cup | Low-Fat Greek Yogurt |
| 1/2 | Jalapeno, (ribbed, seeded and minced) |
| 1/2 teaspoon | Salt |
| Heat a large sauté pan over medium-high heat with enough Oil to lightly coat the pan. To assemble the Quesadillas, spoon half of the | |
| Pork | |
and Cheese over each of the Tortillas. Add 2 tablespoons of the Spaghetti Squash and fold the Tortilla in half.
Place one of the Quesadillas in the sauté pan and cook until golden brown, then flip. When the second side is golden brown and the Cheese has melted remove from pan and repeat with the second Quesadilla.
Cut each Quesadilla in quarters and serve warm with the Dipping Sauce.
For the Dipping Sauce: In a blender, combine all ingredients. Serve with Quesadillas.
Recipe uploaded with Shop'NCook for iPhone.
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