Hey look, there’s an unopened bag of spinach and BAM!
Lunch!
I’m not sure I can technically call this a “Quesadilla” — it’s more of a warmed sandwich on soft tortillas but whatever. It was yummy! The maple syrup was just enough to add a touch of fun flavor without overpowering the whole dish.
Here’s what I did…
Ingredients
2 small whole-grain tortillas (I use Trader Joe’s low-carb, they are only 45 calories each!)
2 oz leftover cooked pork loin, cut into small cubes
1 Mini Babybel White Cheddar, cut into small cubes
1 teaspoon maple syrup
Handful of raw spinach leaves, chopped
Instructions
Before I get started I thought I’d show you a little behind the scenes. Here’s the counter by my stove with all the ingredients.
I don’t always do this. Sometimes I chop as I go, but today I was feeling a bit more organized.
Notice the Laughing Cow lunch bag in the background? They sent that to me with samples of the white cheddar. Can you say best job ever?!
Anyway …
Heat a non-stick pan over medium-high heat and place the first tortilla down. Top it with half the cheese and the pork then drizzle with maple syrup.
TIP: Spray a teaspoon measuring spoon with non-stick cooking spray before measuring out the syrup. It will help it slide right out.
Pile on the spinach, the remaining cheese and top with the other tortilla. Press down to squish all the ingredients flat. Cook it until the bottom gets a little crispy and brown, about 3 minutes.
Flip carefully. There isn’t a lot of cheese to hold everything together. This is when my oversized Ho Ho Ho spatula comes in handy!
Just slide your flipper underneath and place your hand on top to flip.
Cook another 2-3 minutes until crispy on the other side.
Remove and enjoy!
I cut in half and ate it like a sandwich. It was delicious!
Heat a non-stick pan over medium-high heat and place the first tortilla down. Top it with half the cheese and the pork then drizzle with maple syrup. TIP: Spray a teaspoon measuring spoon with non-stick cooking spray before measuring out the syrup. It will help it slide right out.
2 oz leftover cooked pork loin, 1 teaspoon maple syrup
Pile on the spinach, the remaining cheese and top with the other tortilla. Press down to squish all the ingredients flat. Cook it until the bottom gets a little crispy and brown, about 3 minutes.
2 small whole-grain tortillas, 1 Mini Babybel White Cheddar, Handful of raw spinach leaves
Flip carefully. There isn’t a lot of cheese to hold everything together. This is when my oversized Ho Ho Ho spatula comes in handy!
Just slide your flipper underneath and place your hand on top to flip.
Cook another 2-3 minutes until crispy on the other side.
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