Pumpkin Crusted Pork and Apricot Quesadilla with Goat Cheese

This has been a good week. Over the years I have apparently watched one too many National Geographic specials on starving people hence I despise food waste. So, what makes this a good week is I made it through the week with some amazing meals with tons of veggies and barely any waste. Yesterday I actually had nothing planned but I knew I had leftovers from my Jerk Pumpkin Seed Pork Chops with Ginger Apricot Acorn Squash so I decided to make a round two recipe. Into a quesadilla the leftovers went with some goat cheese and Grey Poupon and they became the best of friends. 

Printable Recipe
Ingredients

2 ounces of pumpkin seed crusted pork chop, sliced thinly
1 ounce plain goat cheese, crumbled
2 Tbsp ginger apricot roasted acorn squash
1 tsp Grey Poupon harvest coarse ground mustard
1 Tbsp apricot preserves (I used sugar free)
1 100% whole wheat tortilla
1/2 tsp powdered ginger
Extra virgin olive oil spray
Sea salt and pepper

Directions
1. Preheat your sandwich press or a non stick pan over medium heat (you know me, I used my trusty George Foreman Grill). Spray EVOO to coat.

2. Lay your tortilla out and on one half spread the apricot preserves and ginger paste and on the other spread the Grey Poupon mustard. On the mustard side spread the acorn squash evenly over, top this with the pork and then the goat cheese. Fold the quesadilla in half.

3. Spray the outside of each side of the quesadilla with EVOO spray and grill for about 7 minutes until the outside is golden brown.

4. Serve with fresh steamed veggies.