terrible twos

Sometimes it's really hard to cook for only two people.

Although I've confessed my love for leftovers several times, I can't and won't deny that some dishes just don't reheat well. One of my favorite pork dishes of all time just so happens to fall into that category--it's AMAZING hot out of the oven, but rounds two and three just aren't nearly as appealing.

What's a gal to do when neither she nor her (MUCH less picky) partner don't really want leftovers as they are? Dress them up, of course! I took those remaining pieces of pork and shredded them up as much as I could (not a hard task!), then I combined the meat with some quick corn and black bean salsa, spread it out on a big tortilla, sprinkled the whole thing with lots of cheese, then finished with another tortilla on top.

When the quesadilla is a feasible option, leftovers quickly become rightovers.

Rosemary Pork Quesadillas
(printable recipe)
Serves 2
Ingredients:
Salsa:

• 1 (15.5-ounce) can black beans, rinsed very well
• 2 cups corn, frozen is fine
• 1 (10-ounce) can Rotel tomatoes with chiles, drained
• 1/2 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Quesadillas:

• 4 large flour tortillas
• 4-6 slices leftover rosemary apricot (or cherry, as I've been doing lately) pork loin, shredded
• 1 cup corn and black bean salsa, recipe above
• 1 cup shredded jack cheese

Directions:
To make the salsa, simply combine all the ingredients in a bowl and stir well. While you don't need to make this in advance, it gets better after some time in the fridge.
Preheat a 10-inch cast iron skillet over high heat. Spread on a thin layer of oil, and place one tortilla on the skillet.
Layer on half of the meat, salsa, and cheese, then top with another tortilla. Brush on a thin layer of oil.
When the bottom tortilla becomes brown and crispy, carefully flip the quesadilla and brown the other side. I like to slide the whole thing onto a plate, then invert the cast iron skillet over it and flip--my wrist isn't quite strong enough to manhandle the cast iron the way I flick an omelet pan!
Repeat with the remaining ingredients.
Cut and serve with sour cream and sliced green onions.