Leftover Slow-Cooker Pulled Pork, Caramelized Onion and Sweet Potato Quesadilla

March 1, 2016 Laura

Here it is. My last recipe for the slow cooker pulled pork dish I gave you the other day. It’s another so-simple-I-can-run-one-more-errand-before-going-home dish. Although, I do need to consider the fact that you may not have any more pulled pork. Or that you never made the pulled pork. Or that you absolutely hate pork. In that case, you can still make this recipe and love it.

Photo by Maya Visnyei

As you probably already know, quesadillas are a great way to use leftovers because they make something out of nothing. You know what I mean? You have a bunch of random stuff in the refrigerator that you can’t make sense of then put it in a quesadilla. If you don’t have any pork, you can add chicken from a pre-roasted one you pick up at the store or maybe just keep it a meat-free meal and add black beans, or spinach, or kale, or mushrooms, or red peppers. Honestly, I could go on but I won’t because you need me to stop talking and just give you this recipe because dinner is always around the corner.

Leftover Slow-Cooker Pulled Pork, Caramelized Onion and Sweet Potato Quesadilla

Ingredients

Serves 4
2 Tbsp (30 ml) olive oil, plus more for pan?
1 tsp (5 ml) butter?
1 large sweet onion, cut into 1/8 inch slices?
1 large sweet potato, peeled and cubed?
1 tsp (5 ml) chili powder
1/2 tsp (2 ml) ground cumin?
1/4 tsp (1 ml) dried oregano
salt
2 cups (500 ml) grated fontina cheese
1 1/2 to 2 cups (375 ml – 500 ml) leftover slow cooker pulled pork (depending on how much you have left or like inside your quesadillas)
8 medium whole wheat flour tortillas
fresh cilantro?
avocado

Method

Preheat the oven to 400.

Grease a large baking sheet with non-stick spray.

Heat 1 tablespoon of the olive and the butter in a 12-inch skillet over medium-low heat.

Add the onions and allow them to slowly cook, stirring them every 10 minutes, until they are a golden brown; about 40 minutes.

Remove the onions from the pan and set aside.

Meanwhile, in medium bowl, toss the sweet potato cubes with the remaining tablespoon of olive as well as the chili powder, cumin, oregano and salt.

Lay the sweet potatoes in a single layer on the baking sheet and roast in the oven until golden brown and fork tender, about 20 to 25 minutes.

Remove the sweet potatoes from the oven and set aside.

In the same skillet you caramelized the onions, heat a drizzle of olive oil over medium heat.

Place a tortilla in the pan and sprinkle with grated fontina cheese, onions, sweet potato and pulled pork.

Then place a second tortilla on top.

Cook until the bottom of the tortilla gets golden brown and starts to crisp.

Then carefully flip the quesadilla and cook on the other side until it browns, about 2 -3 minutes. Remove quesadilla from pan and place on a cutting board to cool for a minute.

Then slice it into triangles.

Repeat process with the remaining tortillas.

Serve each quesadilla with fresh cilantro, slices of avocado and sour cream.

Sweet Potato Chronicles