I love using “leftovers” to make a completely new meal, this way it doesn’t seem like it is left over. My mom always called this “planned overs” growing up, which kinda bothered me, because I knew she was just trying to “hide” the leftovers, but now I totally get it! Thanks mom for the great lesson in planning ahead!
Using the pork chops, sauce, and quinoa reserved from my Asian Fusion Pork Chops I prepared a protein packed dinner of nachos. I lined a cookie sheet with foil, spread out tortilla chips and topped them with quinoa (mixed with the pork chop sauce), shredded pork, and a good layer of grated cheese. I baked them at 350 for about 35-45 minutes.
When the nachos were done I topped them with a diced tomato, some chopped cilantro, sour cream, and then served them with my pineapple mango salsa. The kids and the husband were in heaven! Chips for dinner, but they were full of protein so I was happy.
I hope you give this combination a try, it is delicious. If you don’t make the nachos the salsa is also great with plain tortilla chips, freshly grilled fish, or paired with pork or chicken. The salsa tastes fresh and alive with flavor, it feels like summer in my mouth!
Pineapple Mango Salsa
- 1 1/2 cups pineapple
- 1 mango
- 1/3 of a cucumber
- 1/3 cup red onion
- 1/2 cup cilantro
- 1 tsp. lime juice
- 2 Tbs. jarred jalapeño (optional, but worth adding!)
Dice the pineapple, mango, cucumber and red onion and stir together in a small bowl. Add in roughly chopped cilantro and lime juice.
Chopped the jalapeño very fine and mix into the pineapple and mango mixture.
Let rest for a minimum of 15 minutes to blend the flavors. Cover and refrigerate if not using immediately.