Gluten-Free Pork Quesadilla
Satisfy your cravings with this flavorful Gluten-Free Pork Quesadilla, a perfect weeknight dinner option that everyone will love! Packed with tender strips of seasoned pork loin, sautéed onions, red bell peppers, and a mouthwatering blend of mozzarella and cheddar cheese, this recipe combines bold flavors with a crispy, golden tortilla shell—all while being completely gluten-free. The cumin-spiced filling is easy to prepare and layered between gluten-free flour tortillas for a comforting meal that’s ready in just 35 minutes. Garnished with fresh cilantro, served alongside zesty lime wedges, and paired with creamy sour cream, these quesadillas deliver a delightful balance of textures and tastes. Perfect for gluten-free diets or anyone seeking a delicious twist on traditional pork quesadillas!
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Recipe Information
Ingredients
- 4 pieces Gluten-free flour tortillas
- 300 grams Boneless pork loin
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Red bell pepper
- 2 pieces Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro
- 1 piece Lime
Instructions
Thinly slice the boneless pork loin into strips.
Finely chop the onion and red bell pepper. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the pork slices to the skillet and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through.
Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add chopped onion, red bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables are soft.
Stir in ground cumin, salt, and black pepper with the vegetables, cooking for an additional minute.
Return the cooked pork to the skillet, mixing well with the vegetables.
Heat a non-stick pan over medium heat. Place a gluten-free tortilla on the pan.
Sprinkle 1/4 cup of mozzarella cheese and 1/4 cup of cheddar cheese evenly over the tortilla.
Lay 1/4 of the pork and vegetable mixture over the cheese.
Top with another gluten-free tortilla, pressing down gently.
Cook the quesadilla for about 3-4 minutes on each side until the tortillas are golden brown and the cheese has melted.
Repeat the process for the remaining tortillas and filling.
Once cooked, cut each quesadilla into wedges.
Garnish with fresh cilantro leaves and serve with lime wedges and sour cream on the side.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 24.2 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2004 mg | 154% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2130 mg | 45% | |
*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.
