Quinoa Tabbouleh Salad

A lemony Middle Eastern salad that uses quinoa instead of traditional bulgur to put a twist on a classic. Quinoa Tabbouleh Salad is a great picnic or BBQ side dish that gives you a boost of protein with the quinoa and a bite of freshness with the mint and parsley.

Quinoa Tabbouleh Salad Recipe

Over the next week I am going to put out some Memorial Day weekend inspiration! Many of us will be barbecuing over the weekend and you shouldn’t neglect your side dishes people. Especially when they are this easy.

Quinoa Tabbouleh Salad

Quinoa is a grain that is very rich in protein and one of the healthier options when it comes to grains. It makes great cold salads like this Quinoa Tabbouleh Salad or could be used in place of white rice in a hot dish. If you think quinoa is bitter than you probably aren’t rinsing it well enough before you cook it. You have to rinse your quinoa and then cook it to get that taste away. Also quinoa will take on any flavor you give it! In this case a lemony herb dressing covers the quinoa to make this healthy side dish or even lunch.

Here is the first of my Memorial Day Weekend Party Ideas!

What makes this Quinoa Tabbouleh Salad even better is the fact that you can make it a head of time. Either put the dressing on before you serve it or you can dress it up to one day in advance, any longer and it will loose it’s texture.

Quinoa Tabbouleh Salad 

What you need (Serves 6-8):


  • 1 cup of rinsed and cooked quinoa according to package, cooled
  • 1 1/2 cups of cherry tomatoes halved or quartered
  • 1 hot house or Persian cucumber, seeded, unpeeled, and diced small
  • 2 scallions (aka green onions), white and green parts, thinly sliced
  • 1/2 cup of chopped fresh mint leaves
  • 1/2 cup of chopped fresh flat-leaf parsley leaves
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon ground black pepper

What to do:

  1. Cook quinoa according to package, don’t forget to rinse. *If the quinoa is cooked and there is excess water in the pot drain it. Once the quinoa is cooked and slightly cooled add the lemon juice, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  2. While quinoa is cooking prepare your vegetables into small uniform cuts: tomatoes and cucumber. Next, chop your herbs.
  3. In a large bowl combine scallions, mint, parsley, cucumber, and tomatoes. Season with salt and pepper to taste.
  4. Add the quinoa into the large bowl and mix well. Can be made up to one day in advance. You can also leave the oil and lemon juice off until right before serving if making a few days in advance. Serve at room temperature or refrigerate and serve cold.

Quinoa Tabbouleh Salad Recipe

Enjoy your Quinoa Tabbouleh Salad!

Don’t forget to follow Hunter’s Healthy Kitchen on:



Barley Spring Salad

Barley Spring Salad

Barley Spring Salad

A barley, mushroom, asparagus, zucchini, and petite white bean salad.

 This cold salad is perfect for a spring time lunch.

In the spring the winter layers start to come off and I want to eat a little lighter. I love this barley spring salad because you can make it in the beginning of the week and bring some for lunch at work! Love being prepared for the week. 🙂 Not to mention this Barley Spring Salad is loaded with protein to keep you going throughout the day.

Barley Salad with Asparagus, Mushrooms, Zucchini and White Beans

Barley Salad with Asparagus, Mushrooms, Zucchini and White Beans

In the Spring time the vegetables and herbs start to come alive in the markets. I love the asparagus, the fennel, and the mushrooms during this time of year. It makes me excited that in just a few short weeks I will be starting my garden again! Last year, we had such success with all of the plants we are going to make it even bigger this year. I will keep you posted on some gardening tips and the progress of the garden in general later this month.

So when I was going to make this spring salad I went to the super market and I thought I bought farro but it turns out I was in such a rush, like most of the time, and I actually grabbed barley. So, I went with it. Because farro and barley are similar grains in turned out pretty much the same, you can use either also. Whatever your preference.

Okay, that’s enough for now. I have some homework to do!

Enjoy 🙂

Barley Spring Salad

What you need:
  • 6 ounces of sliced mushrooms (you can use white or more exotic assorted mushrooms)
  • about 4 pieces of asparagus cut into small pieces (use what you have). Asparagus – you do not need a whole pack of asparagus – buy the whole thing but use the rest for something else.
  • 1 small zucchini cut into little pieces (see picture)
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 can of petite white beans, rinsed and drained
  • 1 cup of barley cooked according to package
  • 3 tablespoons chopped fresh parsley
  • olive oil
  • lemon juice
What to do:
  1. Cook the barley or farro according to package and cook until most of the water is absorbed and the grain is tender, about 20 minutes. Remove from heat, strain extra water if necessary and let cool.
  2. Meanwhile, preheat the oven to 425 degrees. On a baking tray toss the zucchini, squash, asparagus, and mushrooms to coat with olive oil, salt and pepper. Bake for about 10-15 minutes, tossing half way, until the vegetables are roasted but not burned.
    Barley Spring Salad - Roasted Vegetables

    Barley Spring Salad – Roasted Vegetables

    Barley Spring Salad Roasted Vegetables

    Barley Spring Salad Roasted Vegetables

  3. In a large bowl put a little bit of olive oil, juice of half a lemon, parsley and whisk until well combined. Fold in the roasted vegetables, small white beans, cooked barley, salt (1/2 teaspoon) and pepper (1/4 teaspoon).
    Barley Spring Salad  Ingredients

    Barley Spring Salad Ingredients

    Barley Spring Salad Ingredients

    Barley Spring Salad Ingredients

  4. Garnish with toasted sunflower seeds (I had some laying around from another recipe so I thought it might be nice).

You can serve this warm, room temperature, or cold!

You can substitute any of your favorite vegetables to be roasted almost anything will work, this is what I had on hand!


Healthier Baja Fish Tacos with Cabbage Slaw

Fish Tacos with Corn Salsa, Cabbage Greek Yogurt Cilantro-Lime Slaw, and Cilantro. 

Fish Tacos with Yogurt Slaw, Corn Salsa, and Cilantro

Fish Tacos with Yogurt Slaw, Corn Salsa, and Cilantro

I love tacos. I used to want to eat tacos all the time when I was younger. Nothing fancy just ground beef with some taco seasoning and some fresh toppings. Since then I have been trying all different types of tacos – but truly found love with fish tacos.

These Baja Fish Tacos are so easy to make and make a great Spring/Summer meal. They are light and are packed with flavor and protein. The lime juice adds a fresh bright flavor to these tacos. I also use red cabbage which gives great color, helps detoxify the body, helps keep blood pressure from getting high, and is also a brain food. In the cabbage slaw I used greek yogurt instead of mayonnaise to help keep this recipe light- plus I don’t really care for mayo. I also love to use red cabbage in my salads because this recipe does not use the whole head of cabbage – so you will have leftovers.

I lightly fry the cod fish fillets to provide a light crispy exterior and perfectly tender inside. You do have to be careful though because cod is very delicate and the filets were starting to fall apart if you touch them too much while they are cooking. Handle with care!

Another reason I am obsessed with these Baja Fish Tacos is the fact that this is my first time making homemade tortilla chips with corn tortillas. It’s so easy and they are so fresh, perfect to scoop up the fish and corn that falls out of your tortilla at the end! All you have to do is stack and cut the soft corn tortillas into wedges, toss with a light coating of vegetable oil and spices, and bake at 350 degrees for 15-20 minutes rotating trays half way through – or until crispy. Make sure each chip lays flat on the tray or they won’t be crispy.

Home-made Tortilla Chips

Home-made Tortilla Chips

Here’s what you will need:

For the Taco:
1 pound of cod fillets cut into cut into 2-by-1/2 inch pieces (or preferred white fish)
1 cup all purpose flour
a little paprika, chili powder, and cumin (just a pinch of each)
1 teaspoon salt
1/2 teaspoon pepper
1 package of corn tortillas

Corn Topping:
1 can of corn – rinsed and drained (fresh is best when it is in season)
1 green bell pepper chopped to the same size as the corn
1 tablespoon chopped cilantro
juice of half a lime
1 teaspoon vegetable oil
dash of chili powder

For the Cabbage Slaw: 
4 cups of shredded red cabbage (about 1/2 head)
1/2 cup of chopped fresh cilantro
juice of 1 lime & zest
1 teaspoon vegetable oil
about 3/4 cup of low-fat plain greek yogurt
1 tsp agave nectar

What to do: 

1. Make the Cilantro-Lime Cabbage Slaw by whisking together greek yogurt, lime juice, cilantro, vegetable oil, agave, salt and pepper. Then mix in the shredded cabbage. Let sit while you prepare the tacos.

Greek Yogurt Slaw with Cilantro-Lime and Agave

Greek Yogurt Slaw with Cilantro-Lime and Agave

cabbage slaw
2. Make the Corn Topping in a small bowl by mixing together juice of 1 lime, cilantro, vegetable oil, dash of chili powder, salt and pepper. Then stir in the corn and green bell pepper.

3. Prepare the fish filets: Cut the fish into taco size pieces and put aside. Make the seasoned flour dredge by combining 1 cup all purpose flour, a little paprika, chili powder, and cumin (just a pinch of each), 1 teaspoon salt, and 1/2 teaspoon pepper. As you are making the dredge heat a large skillet up with a little bit of vegetable oil (enough to coat the bottom)- you do not need to completely submerge the fish.

4. Once the oil is very hot take a few fish fillets and dredge in flour mixture evenly covering the fish and carefully place in the skillet. Fry in batches about 2 minutes on each side (maybe less if your fish is thin – or until golden brown). Remove from oil and place on a paper towel. Season with salt and continue until finished.

Cod cooking

Cod cooking

5. Warm the tortillas up in a 275 degree oven until warm and slightly crisp as the fish is cooking. Now it’s time to assemble your taco!

6. Take 2 taco shells and place a little cabbage slaw on the bottom, then place a piece of fish, the corn topping, a little more slaw, cilantro leaves, and a squeeze of fresh lime juice.

Baja Fish Tacos

Baja Fish Tacos

Happy Taco Tuesday! Enjoy this delicious recipe!


Easy Ground Turkey Taco Skillet

taco skillet

Turkey lettuce cup tacos with black beans, corn, cheese, salsa, and avocado!

This taco skillet is the ideal weeknight dinner. It is so easy to make, takes no time at all, tastes amazing and keeps you full! I really love tacos but sometimes I find the taco shells and tortillas to be too much when I want to have more than 2 tacos. Making lettuce cups with Boston lettuce is a great way to keep this recipe low-carb and healthy!

I used a basic taco seasoning for this recipe to keep things simple and quick. However, it would be great if you made your own taco mix as well. Next time I will probably do that. I also love the use of ground turkey which keeps this recipe very lean, I can’t even tell the difference. The addition of black beans and corn which is high in fiber and adds more flavor and depth to the tacos. Top your taco with a little bit of chopped avocado and it also adds a great source of healthy fats (monounsaturated fats).
lettuce tacos

You must try these tacos if you are a taco fan and want to keep your carb in-take down. I think I will keep this in rotation on my weekly dinner list because I did not get sick of it and of course there were tons of leftovers, which is great! The inspiration for this basic taco skillet came from Pinterest!

Because I am so busy in school and work I have been making meals a head of time that I can eat when I get home. I would say this taco skillet recipe was one of the fastest things to heat up and prepare. Just warm your taco meat in the microwave and assemble tacos!

What you need:

  • 1 pound of ground turkey
  • 1 package of your favorite Taco Seasoning
  • 2 medium green bell-peppers, diced small
  • 1 medium onion, chopped
  • 1 can tomatoes and diced green chiles (Old El Pas0)
  • Boston Lettuce Cups
  • Can of corn, rinsed and drained
  • Can low-sodium black beans, rinsed and drained
  • juice of lime
  • Toppings: Salsa, shredded cheese, avocado, etc.

What to do:

  1. Heat a medium sized skillet over medium heat with 1 tablespoon olive oil. Saute onion and bell pepper until cooked, soft and brown (season with salt and pepper). Put onion and peppers on a plate on the side.
  2. Return skillet to heat and brown the ground turkey. Once cooked drain off excess fat. Stir the peppers and onions back into browned meat. Stir in tomatoes then add the taco seasoning packet (add a bit of water if needed).
    taco skillet
  3. Let cook on stove until the taco mixture begins to thicken and flavors begin to develop.
  4. While taco meat is cooking combine the can of corn and black beans with lime juice and 1 tablespoon of olive oil, salt and pepper.
  5. Remove Boston Lettuce cups from lettuce head to make taco shells and build tacos. Lettuce then black bean corn mixture, taco meat, cheese, salsa, and avocado.

Serve with tortilla chips to scoop up the leftovers that fall out of the taco shell.

These can be a little messy but it is totally worth it!

Egg Muffins

Spinach, Bacon and Cheese

egg muffins

An easy to make breakfast that is delicious. Egg muffins is a breakfast I have been wanting to try for the longest time! Everyone kept telling me that these are perfect for a weekday breakfast when you need to grab something and go. These egg muffins will last a few days in the refrigerator and then when you want to eat one you can pop it in the microwave for 30-45 seconds until warm.

But, if you don’t want to make these for the week then make them on a weekend. While everyone is sleeping simply combine all the ingredients and then bake them in the oven for 25-30 minutes. They are so delicious when served fresh! Light and fluffy filled with sauteed spinach, crisp bacon, and cheesy goodness.

If you wanted to use egg whites for this recipe that would be perfectly fine. Next time I may try using egg whites to see the difference in texture. Spinach, bacon, cheese and egg muffins would also make a great lunch if you needed to grab something quickly. Eating healthy doesn’t have to be difficult or take a long time, you just need to prepare ahead of time.

What you need:

  • 5 large eggs
  • 2 small handfuls of spinach, chopped
  • 3 pieces of bacon
  • 1/4 cup plus a splash more of milk
  • 1/3 cup of shredded cheddar cheese
  • good size pinch of salt, and pepper

What to do:

  1. Preheat oven to 350 degrees.
  2. In a saute pan cook bacon according to package. Remove from pan and pat dry. Then chop bacon into bits. Drain the excess fat from the pan and put in the spinach cooking quickly. Saute until just cooked and remove from pan.
    egg muffin ingredients
  3. Spray a muffin tin really well with non-stick cooking spray (these have a tendency to stick). This a half batch of egg muffins so it will only make about 5 or 6. Double to make a larger batch.
  4. In a large bowl whisk together 5 eggs, milk, salt and pepper. Add in the bacon, spinach and half the cheese.
  5. Scoop the egg mixture into muffin tins using a 1/3 measuring cup until filled to almost the top. Will probably only make about 5 or 6 egg muffins. Fill the empty muffin spaces with a little bit of water so it cooks evenly.
  6. Sprinkle with a little more salt and pepper if desired and top with shredded cheese. ( I ran out of shredded cheese so I used cheese cubes)
    egg muffins
  7. Bake for 25-30 minutes or until eggs are set and just cooked through. Tops of egg muffins should be cooked not wet and soggy. Carefully remove from pan while still warm.
  8. Serve immediately for a nice breakfast with a few fresh raspberries or let cool and store covered in fridge until ready to eat.
    egg muffins


Quinoa and Chicken Enchilada Bake

Quinoa Enchilada Casserole:

quinoa enchilada

A healthier version of an Enchilada, skip the tortilla, and packed with the healthy nutrients you need from the quinoa and black bean!!

I found this recipe on Pinterest, occasionally I will search for recipe inspiration when I start to get sick of the same old thing. Although in this recipe I added chicken for extra protein it is far from a boring chicken dish. Every bite is packed with big flavor from the enchilada sauce, cilantro, and cheesy goodness!

The quinoa is a grain that you might not be too familiar with but is packed with fiber and protein. The quinoa takes place of the tortilla from the quinoa enchiladaenchiladas and you don’t have to roll anything simply mix it all in a bowl and then you can bake it in the oven. I also love this recipe because you can make it in advance and leave it in the refrigerator before you finish it off in the oven to bake all the cheese and let the flavors come together.

Here’s What you Need:

  • 2 cups of roasted chicken thighs shredded
  • 1 cup of cooked quinoa according to package
  • 1 (10 ounce ) can Mild Enchilada Sauce
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 1/2 cup of canned corn drained and rinsed
  • 1/2 cup of black beans drained and rinsed
  • 2 heaping tablespoons chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 cup of shredded Mexican cheese blend plus a little Mozzarella cheese
  • Additional cheese for topping
  • 1 avocado cubed for garnish

What to do:

  1. Cook the quinoa according to package 1 cup of quinoa in 2 cup of water, according to package (should yield 2 cups). Preheat oven to 400 degrees. Roast chicken thighs with olive oil, salt and pepper for 20 minutes or until cooked through. Set aside and shred when cool.
  2. If baking the casserole right away Preheat oven to 375, if not wait until your ready to eat. Coat a 8×8 baking dish with non-stick spray
  3. Assemble mixture in a large bowl: chicken, quinoa, enchilada sauce, green chiles, corn, black beans, cumin, chili powder, cilantro, and stir in half a cup of shredded cheese.
    quinoa enchilada
  4. quinoa enchilada Spread quinoa mixture into baking dish and top with remaining cheese. Bake in oven for 15-25 minutes until cheese has melted and it is slightly browned.
    quinoa enchilada
  5. Serve with a tablespoon of  chopped avocado.

This dish makes great leftovers! Yum! It make a lot and I was eating it all week!

Quinoa and Chicken Enchilada Recipe is courtesy of Damn Delicious. Check this blog out.

Enjoy this hearty dish!


Oven-Baked Chicken Cutlets

Crispy Oven-Baked Chicken Cutlets

oven-baked chicken cutlet

This is my new favorite way to eat chicken cutlets… I grew up eating Chicken cutlets and they were always fried in lots of oil. There is nothing wrong with that but I wanted to make it a little healthier. This was the first time I tried oven-baking my chicken cutlets instead of frying and it was perfect!

You can serve this as just the chicken cutlet, or pour a little bit of tomato sauce and mozzarella cheese on top to make individual chicken parmesan. Everybody has endless amounts of chicken cutlets in there freezer because they are relatively cheap. I was trying to find a different way of making one of my favorites. Just be careful since the chicken is Oven-Baked it may loose its crispiness.

I put fresh chopped parsley in the dry breadcrumbs to add a little extra flavor and taste. You need to make sure the parsley is evenly chopped small so you don’t have huge chunks. These are really easy to make and a great option if you always fry your chicken cutlets!

What you need:

  • 1 pound of thinly sliced chicken cutlets
  • 3/4 cup of Italian breadcrumbs
  • 1/4  cup of parmesan cheese
  • 1 teaspoon dried basil leaves
  • salt and pepper
  • 1/4 cup of fresh chopped parsley
  • 1 egg beaten dash of milk
  • olive oil

What to do: 

  1. Preheat oven to 400 degrees. Combine the breadcrumbs, parmesan cheese, basil and parsley in a shallow bowl. In another shallow bowl beat the egg and dash of milk. Set aside
  2. Salt and pepper the chicken cutlets and dip one chicken cutlet into the egg mixture (Shaking off excess egg) and then into the breadcrumb mixture until evenly coated. Place on a baking tray lightly coated with olive oil. Repeat until all the chicken cutlets are on the tray.
  3. Lightly sprinkle olive oil over the top of the chicken cutlets to help get a brown crust when baking.
  4. Bake for 10 minutes one side then flip the chicken and bake for another 10 minutes. Total time about 20-25 minutes. May be done sooner if chicken is thin, so make sure you check.
    oven baked chicken cutlet
  5. Enjoy your oven-baked chicken cutlets with a little bit of rice pilaf and green beans!

Hope you enjoy!

Oven-Roasted Broccoli with Parmesan Bread Crumbs

Oven-Roasted Broccoli

More side dishes! I love having endless side dish option, each one a little different. Broccoli is one of my favorite vegetables. When cooked properly it can be super delicious and nutritious.

If available, fresh vegetables are always better than frozen. I find that roasting vegetables is one of my favorite ways to serve broccoli. You don’t need to roast them to a crisp and remove all the nutritious value to get the flavors that roasting gives. The Barefoot Contessa is always roasting vegetables on her show and I love that. She understands how easy and simple it is. You don’t need to blanch your vegetables before roasting as many recipes online call for.

This recipe uses parmesan and Italian breadcrumbs to add some flavor and crunch to this delicious and tasty dish. The key to cooking vegetables perfectly is to not over cook them. I hate when that happens. You just need to take a little bit of the bite and rawness out of the vegetables and then it is perfect. This is also important because you leave more of the nutritious value that is in the raw vegetable. As you keep cooking it the nutrition goes away.

Serve this with your favorite protein for dinner like Salmon (see here for the best salmon seasoning), turkey meatloaf, or a steak.

I love this because of the zingy parmesan that adds a nice salty flavor and breadcrumbs which gives the broccoli a little bit of texture. Make this the next time someone calls your broccoli boring. 😛

What you need:

  • 2 heads of broccoli, stems removed and cut into small pieces
  • 4 tablespoons olive oil
  • 1/4 cup of breadcrumbs
  • 1/4 cup of grated parmesan cheese
  • salt and pepper
  • garlic powder to taste

What to do:

  1. Preheat oven to 400 degrees.
  2. While oven is preheating prepare broccoli and rinse with water in a colander. Pat dry broccoli and place on a baking tray.
  3. Pour olive oil over broccoli and mix to coat. Once coated sprinkle over parmesan and breadcrumbs. By using the olive oil first this allows the cheese and breadcrumbs to stick to the broccoli. Season with salt, pepper, and garlic powder to finish
    Oven-Roasted Broccoli
  4. Roast for 15-20 minutes until slightly browned but still tender. Serve with your favorite protein for dinner.

The Perfect Salmon Seasoning

Salmon is a healthy protein that you should include in your diet.

Perfect Salmon


This Magic Salmon Seasoning is one of my long time favorite ways of preparing salmon. It is so good the seasoning becomes a flavorful and delicious crust!

Chef Paul Prudhomme’s Magic Seasoning is great on everything, not just salmon! I use this on vegetables, salad, and even eggs! This is a mandatory seasoning to add to your cabinet. You will end up using it on everything. You can order it on Amazon here, or check your local supermarket ($6.99)! If you eat salmon, you need to get this! This seasoning will also last for a long time with many uses. 

Salmon has earned its research reputation as a health-supportive food based largely on its unusual omega-3 fatty acid content. Omega 3’s have been linked to healthy brain function, the heart,  joints and general wellbeing. When you go to the store to pick out your salmon it can be hard to decide which one to choose. If you can find wild caught Salmon at your local fish store that is always a good choice.

You will also more commonly see farm raised salmon which makes up almost 80% of salmon we see today. There is a controversy that the farm raised salmon is high in pesticides and may pose as a safety concern. Many restaurants are still serving farm raised salmon. The choice is up to you. When I went to the store there were 3 options: wild caught (18.99 a pound), organic farm raised (13.99 a pound), and farm raised (7.99 a pound). I went with the organic farm raised (mainly because I’m on a budget)!

What you need – Baked Salmon: 

  • a little less than 1 pound of salmon cut in half, for two people (4-6 ounces per person)
  • Magic Salmon Seasoning
  • (you don’t need any extra salt or pepper)

What to do 

  1. Preheat oven to 400 degrees.
  2. Pat dry Salmon filets. Sprinkle Magic Salmon Seasoning on filet covering the sides and top evenly. Place on a baking tray and bake for about 15-20 minutes depending on thickness of salmon. Should be flaky when finished cooking.
    Magic Salmonthe best salmon
  3. Serve with roasted broccoli and green salad.
    Perfect Salmon

This is a great recipe to make on a weeknight because it is easy to prepare and also a great source of protein.

I love Magic Salmon Seasoning, It can go on anything!

Ultimate Pulled Pork Quesadilla

Got leftover pulled pork?

ultimate pulled pork quesadilla

A few weeks ago I made the Best Ever Pulled Pork recipe (see link to check it out) and of course it made so much that I had leftovers. Leftovers can be a blessing and a burden at the same time. When you are in a rush it’s great to have in the refrigerator. But sometimes you have that dish or meal that lasts forever and never seems to go away. When you are in a rush working and living your busy lives take advantage of those leftovers. I hate letting food go to waste!

I wanted to repurpose the pork so it seemed new and exciting as leftovers. Using a George Foreman indoor grill can be a good way to hide old leftovers in a tortilla. This pork didn’t really need to be hidden but it was still fun to eat.

Fill this Pulled Pork Quesadilla with your favorite flavors. We made a few different versions – some with black beans, corn, salsa, avocado, Mexican cheese, and of course pulled pork. Mix your favorite add ins to the middle of the tortilla. A really simple meal that is super filling and tasty.

Substitute grilled chicken or steak for the pork if that’s what you have in your refrigerator.

What you need:

  • Leftover “Best Ever Pulled Pork”
  • Large flour tortilla (whole wheat is a good option also) 1 per person
  • 1 red bell pepper sliced and sautéed
  • 1 can black beans drained and rinsed
  • 1 avocado sliced thin
  • 2 tablespoons shredded cheese
  • 1 can corn
  • salsa optional

What to do:

  1. Take a large flour tortilla and put a generous portion of Best Ever Pulled pork, a portion of peppers, a sprinkle of beans, corn, 2 strips of thin avocado, cheese, and salsa if desired. Fold in half and place in George Foreman indoor grill.
  2. No need to flip just cook until grill marks appear on the Quesadilla and cheese is melted.
    pulled pork quesadilla
  3. Slice with a pizza cutter into strips and enjoy!
    ultimate pulled pork quesadilla

One Quesadilla per person.