Dairy-Free Pork Quesadilla
Sink your teeth into the ultimate comfort food with this Dairy-Free Pork Quesadilla recipe—a bold and flavorful twist on a classic favorite. Perfectly seasoned, tender shredded pork shoulder is slow-cooked to perfection and paired with sautéed red onion, red bell pepper, creamy avocado slices, and melty dairy-free cheese. All the goodness is tucked into warm, golden-brown flour tortillas for a crispy crunch with every bite. With a prep time of just 20 minutes and servings for four, this savory dish is ideal for weeknight dinners or casual gatherings. Garnished with fresh cilantro and a squeeze of lime for a zesty finish, this quesadilla is completely dairy-free, making it a delectable choice for those with dietary restrictions or seeking a lighter take on a cheesy favorite. Serve it hot and watch as it becomes a hit at the table!
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Recipe Information
Ingredients
- 1 pound Boneless pork shoulder
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 4 pieces Large flour tortillas
- 1 medium Red onion
- 1 medium Red bell pepper
- 1 medium Avocado
- 1 medium Lime
- 0.25 cup Fresh cilantro
- 1.5 cups Dairy-free cheese
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, mix the garlic powder, ground cumin, smoked paprika, salt, and black pepper.
Rub the pork shoulder with olive oil and then the spice mix until fully coated.
Heat a large ovenproof pot over medium-high heat and sear the pork shoulder on all sides until golden brown.
Pour the chicken broth into the pot, cover with a lid, and transfer it to the oven.
Cook for about 2 hours or until the pork is tender and can be easily pulled apart with a fork.
While the pork is cooking, finely slice the red onion and red bell pepper.
Halve, peel, and slice the avocado. Squeeze lime juice over the avocado slices to prevent browning.
Once the pork is done, remove it from the oven and allow it to cool slightly. Shred the pork using two forks.
In a large skillet over medium heat, add a little olive oil and saute the red onion and red bell pepper until they are tender, about 5-7 minutes.
To assemble each quesadilla, take a tortilla and layer half of it with shredded pork, sautéed vegetables, avocado slices, fresh cilantro, and dairy-free cheese.
Fold the tortilla in half and place on a heated skillet over medium heat. Cook for 3-4 minutes per side until the tortilla is golden and crispy and the cheese has melted.
Repeat the assembly and cooking process for the remaining tortillas.
Cut the quesadillas into wedges and serve hot.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7005 mg | 305% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 16.7 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2328 mg | 179% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3191 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
