Labadie Recipe Database

Name Pork and Rice Quesadillas with Orange Salsa Number of People 4 List of Ingredients Filling: cooking spray 1 cup rice, cooked according to package directions 2 cups diced roasted pork loin 15 oz. can black beans, drained and rinsed 1 cup chopped arugula leaves 1 cup shredded Monterey Jack cheese 1/2 cup diced oil-packed, sun-dried tomatoes 6 burrito-size flour tortillas, regular or flavored Orange Salsa: 11 oz. can Mandarin oranges, drained and chopped 1/4 cup diced red bell pepper 2 T. freshly chopped scallions 2 T. freshly chopped cilantro leaves 1 T. fresh lemon juice 1/2 tsp. ground cumin salt and freshly ground black pepper Description Combine all salsa ingredients and toss to combine; set aside. Coat a stove-top griddle with cooking spray and set over medium-high heat to preheat. In a large bowl, combne rice, pork, beans, arugula, cheese and tomatoes; mix well to combine. Arrange tortillas on a flat surface.  Top one side with pork mixture; fold other side over to cover filling and transfer quesadillas to hot pan.  Cook 2 to 3 minutes per side, until golden brown and cheese melts.  Serve with orange salsa. Time 10 minutes prep plus 6 minutes cooking Difficulty (1-5) 1 Notes Great for leftover rice and pork.  Can use other leftover meat besides pork (used ham).  Delicious!! Image