Heart-Healthy Pork Quesadilla
Savor the perfect balance of flavor and nutrition with this Heart-Healthy Pork Quesadilla recipe! Crafted with lean pork loin and packed with vibrant veggies like red bell pepper, zucchini, and onion, this delicious meal is seasoned with a burst of cumin and chili powder for a smoky kick. Served on whole wheat tortillas and layered with reduced-fat cheddar cheese, every bite is both guilt-free and satisfying. A creamy avocado-cilantro lime dip adds a refreshing touch, making it an ideal choice for a wholesome lunch or dinner. Ready in just 35 minutes, this recipe proves that eating healthy can be both quick and indulgent—perfect for busy families or health-conscious food lovers!
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Recipe Information
Ingredients
- 8 oz Lean pork loin
- 1 tbsp Olive oil
- 2 cloves Garlic
- 1 medium Red bell pepper
- 1 small Zucchini
- 1 small Yellow onion
- 1 tsp Cumin
- 0.5 tsp Chili powder
- 4 large Whole wheat tortillas
- 1 cup Reduced-fat cheddar cheese
- 0.25 cup Fresh cilantro
- 1 small Lime
- 1 medium Avocado
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Trim any excess fat from the pork loin and slice it into thin strips.
Mince the garlic cloves and set aside. Dice the red bell pepper, zucchini, and onion into small, even pieces.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced pork to the skillet. Sprinkle with cumin, chili powder, salt, and black pepper. Cook for about 6-8 minutes, or until the pork is no longer pink and cooked through.
Add the diced red bell pepper, zucchini, and onion to the skillet. Saute for another 3-4 minutes until the vegetables are slightly tender but still crisp.
Warm the whole wheat tortillas in a separate skillet over medium heat for about 30 seconds on each side.
Lay the tortillas flat on a clean surface. Evenly distribute the pork and vegetable mixture over half of each tortilla.
Sprinkle the reduced-fat cheddar cheese over the pork and vegetable filling.
Fold the tortillas over to enclose the filling, pressing down gently.
Cook each quesadilla in a skillet over medium heat for about 2-3 minutes on each side, until the tortillas are golden brown and the cheese is melted.
Remove from heat and let them cool slightly. Cut each quesadilla into wedges.
In a small bowl, mash the avocado and mix with chopped fresh cilantro and juice of one lime. Serve as a topping or dip alongside the quesadilla wedges.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 5606 mg | 244% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 23.6 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2027 mg | 156% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3157 mg | 67% | |
*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.
