Since many kids aren’t huge fans of leftovers, this is a great way to use last night’s remaining pork tenderloin without your kids even realizing it. Make the sandwiches ahead of time so all you have to do when they come home from school is pop them in the oven to warm.

Yield: 4 servings

Preheat oven to 375˚F. Pat tenderloin dry and season with cumin, oregano, salt, and pepper. In medium sauté pan, heat oil until shimmering. Place tenderloin in pan and sear, about 3 minutes on each side. Place pan in oven and cook until meat thermometer registers 155˚F. Allow meat to rest for 10 minutes and cut into thin slices.

Slather mayonnaise evenly on 1 side of 4 flour tortillas. Place 1 slice each of cheese and ham on top of each tortilla. Layer pickles thinly on top of ham. Add a layer of pork evenly on top of pickles. Spread mustard and a few dashed of hot sauce on 1 side of other 4 tortillas. Top meat and cheese layered tortillas with mustard tortillas. Place tortillas on sheet pan lined with parchment paper and cover with foil. Bake for 10-15 minutes, until cheese is well melted. Cut each quesadilla into quarters and serve.