Asparagus and Pork Quesadillas (Cooking for One)

I’ve made quesadillas out of most everything.  It’s just a great quick meal.  For this one, I used leftovers in our fridge.  I actually made one “sandwich” using a wonderful roll, and one using a wholewheat quesadilla.  The asparagus was from our garden.  I steamed it, and marinated it in garlic olive oil, but you could roast it with olive oil and lemon zest, or cook it whatever your favorite way is.  This is the season for asparagus, so use it every way you can.

I used my homemade mayonnaise, but if you have plain mayo, you might want to stir in about 1/8 tsp pressed garlic (just a little) and a little sriracha for spice.

Don reminded me, this is a perfect recipe for leftover pork tenderloin (or loin), because you can’t overcook the meat.

Asparagus and Pork Quesadilla

Asparagus and Pork Quesadillas

Total Time: 15 minutes

Yield: Serves 1 (or however many you want to make)

If you slice the quesadilla in triangles, you've got a great appetizer.


  • Tortillas
  • Mayonnaise
  • Cooked, sliced pork tenderloin
  • Cooked asparagus spears
  • Grated cheese (I used fontina)
  • Butter


  1. Smear mayonnaise on half the tortilla.
  2. Lay pork on mayonnaise.
  3. Lay asparagus spears on pork.
  4. Sprinkle with cheese.
  5. Melt butter in skillet.
  6. Place tortilla in skillet, and when it's heated, fold the plain side of the tortilla over all the stuff. Brown on both sides. Chow down.