BBQ pork quesadillas

I made a pork loin last week, and still had lots of pork left over. First I put it on salads; then I started adding it to soups; and I plan on using the last of it this weekend in a batch of minestrone. But I still had a whole lot of pork that needed to be dealt with. Yesterday I had a flash of genius: BBQ pork quesadillas!

I shredded most of the rest of the pork and mixed it with the last of my barbecue sauce. (Maybe 3-4 cups of shredded pork to 1 cup sauce.) I mixed that all up together and added it to whole wheat tortillas, along with about 1/4 cup each of shredded habanero cheddar. I topped each with another tortilla, and toasted each one in a big skillet. Because there was more pork than cheese, the finished quesadillas didn't hold together very well, but they were still pretty darned good. I served with a fresh salsa.

So if you have tortillas around, consider that an excellent way to use up leftovers.

I could have also thrown the barbecue pork-sauce mixture onto a tortilla, along with some fresh spinach or greenery, rolled it up, and called it a wrap. Or mixed it with eggs and called it a breakfast burrito.