A measured leftover dinner
Pulled Pork and Black Bean Quesadillas for Two
Six ounces of cooked pulled pork is enough to start two quesadillas when beans and cheese join the filling. Heat the filling properly before it goes between the tortillas, then focus on browning the outside.
- Makes
- 2 quesadillas, 1 per main portion
- Preparation
- About 10 minutes
- Cooking or chilling
- About 15 to 20 minutes
Get everything ready
Ingredients
2 quesadillas, 1 per main portion
What you need
Covered skillet, spatula, food thermometer and a clean cutting board.
Time to cook
Method
Soften the pepper
Warm 1 teaspoon oil in a skillet over medium heat. Cook the bell pepper for about 3 minutes until it begins to soften.
Reheat the filling fully
Add the pork, beans and water. Cover and heat, stirring often, until several areas of the filling reach at least 165°F. Add water a teaspoon at a time if the pan dries. Move the hot filling to a clean bowl.
Assemble two quesadillas
Divide half the cheese between two tortillas. Spread the hot filling evenly over them, leaving a small edge. Add the remaining cheese and top each with another tortilla.
Brown the tortillas
Wipe the skillet carefully and add the remaining 1 teaspoon oil. Cook one quesadilla at a time over medium heat about 2 to 3 minutes per side, until browned and the cheese melts. Keep the first hot while the second cooks, then cut each into wedges and serve with the optional salsa.
Before you make it
Cooked pork is the starting amount
The shopping list calls for six ounces of cooked pork, not six ounces of raw shoulder. Do not add a new shoulder to the planner if this is using food already in the refrigerator.
Respect the original storage time
Use pork that was cooled and refrigerated promptly. Cooking it into a quesadilla does not reset the age of the leftover meat.
Temperature comes first
Use cooked ingredients that were promptly refrigerated. Reheat leftovers to 165°F. Making another dish does not restart their storage time. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
See skillet guidance and temperature checks.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.