Friday, February 11, 2011
The obvious benefit of using a slow cooker is that the cooker does the work while you can get on to other things. You can prepare a meal in the morning, then come home to dinner 8 hours later; then serve and eat. But I really love recipe ideas that are two-for-ones: Prepare a meal on the first day (that cooks itself), then reformulate the leftovers into something great the next day. Who wouldn’t love to cook once and eat twice?
Yesterday I posted a recipe for Garlic and Rosemary Pork Roast. Today I am going to show you how I turned the leftovers into a second meal.
When I prepared the roast, I had about 2 cups of meat left over. I shredded it into chunks and placed it in a bowl.
Add ½ cup of salsa and ½ cup of shredded cheese.
Warm a skillet over medium heat and place a tortilla in the pan.
Add about ¼ cup of filling to one side of the tortilla.
Then fold the tortilla in half over the filling.
Cook for about 3 minutes, until browned, then flip it.
Cook for another 3 minutes, then slide out of pan and slice into 4-5 wedges. Repeat with remaining tortillas and filling.
Here’s the recipe:
2 cups cooked pork, shredded
½ cup salsa
½ cup shredded cheese
4-5 large flour tortillas
Other toppings you like: Shredded lettuce, sliced olives, sour cream
Place the pork in a large bowl, then mix in the salsa and cheese. Warm a skillet sprayed with non-stick spray over medium heat. Add a tortilla to the pan and add about a half cup of filling, placed to one side. Fold the tortilla over the filling. Cook for 2-3 minutes, until lightly browned. Flip the tortilla over and cook for another 2-3 minutes. Slide out of pan and cut in 3-4 wedges. Repeat with remaining tortillas and filling. Will make 4-5 tortillas.
I served the tortillas with fruit, Mexican-style rice and broccoli flowerets.
This second night recipe feeds a crowd easily and inexpensively. Whenever you have leftover meat, mix it with salsa, cheese or leftover rice to make this delicious dinner.