PORK, BLACK BEAN AND APRICOT QUESADILLA

Pork, Black Bean and Apricot Quesadilla image

Provided by Marcela Valladolid

Time 15m

Yield 2 to 4 servings (4 quesadillas)

Number Of Ingredients 21

Ingredients

8 whole-wheat flour tortillas
4 cups grated Mexican blend cheese
One 15.5-ounce can black beans, drained and rinsed
1 cup cubed leftover pork tenderloin, such as Grilled Pork Tenderloin, recipe follows
1 cup leftover apricot salsa, such as Apricot-Serrano Salsa, recipe follows
4 scallions, thinly sliced
Sliced avocado, for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

Heat a griddle over medium-high heat.
To assemble the quesadillas: On each of 4 tortillas, layer some of the cheese and then one-quarter of the beans, pork, salsa and scallions. Finish with more of the cheese, then top with a remaining tortilla.
Cook the quesadillas on the griddle until golden brown on each side. Serve immediately or keep in a warm oven until serving. Serve with sour cream, avocado and cilantro for topping.
For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
Prepare a grill for medium-high heat.
The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!