Keto Pork Quesadilla
Satisfy your cravings without breaking your low-carb plans with this delicious Keto Pork Quesadilla! Packed with tender shredded pork, gooey cheddar and mozzarella cheeses, and flavorful sautéed bell peppers and onions, this recipe delivers maximum flavor in every bite while staying keto-friendly. The use of coconut flour tortillas keeps the carbs in check without compromising on texture, while classic spices like cumin and garlic powder enhance the savory profile. Perfect for lunch, dinner, or a hearty snack, these quesadillas cook up in just 30 minutes and are best served with creamy avocado slices, sour cream, and fresh cilantro for a vibrant and refreshing finish. Whether you're following a ketogenic diet or just love a healthier twist on Tex-Mex classics, this low-carb quesadilla is sure to impress!
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Recipe Information
Ingredients
- 4 medium Coconut flour tortillas (low carb)
- 1 cup Shredded pork
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Green bell pepper, diced
- 0.5 cup Red onion, diced
- 1 unit Avocado, sliced
- 2 tablespoons Olive oil
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garlic powder
Instructions
Start by heating a medium skillet over medium heat. Add 1 tablespoon of olive oil to the pan.
Add the diced green bell pepper and red onion to the skillet. Sprinkle with salt, black pepper, cumin powder, and garlic powder. Cook until the vegetables are soft, about 4-5 minutes, then remove them from the pan and set aside.
In the same skillet, add the shredded pork to heat through if it’s pre-cooked or cooked at this step if raw. Stir occasionally for about 5-7 minutes or until the pork is thoroughly heated. Remove from the skillet and set aside.
Take one coconut flour tortilla and sprinkle half of it with 1/4 cup each of cheddar and mozzarella cheese.
Add a portion of the cooked pork and a portion of the cooked vegetables on top of the cheese layer.
Fold the tortilla in half to enclose the filling.
Wipe the skillet clean if necessary and add the remaining tablespoon of olive oil. Place the folded quesadilla in the skillet and cook over medium heat until the bottom is golden brown and crisp, about 3-4 minutes.
Flip the quesadilla carefully and cook the other side until equally golden and the cheese has melted.
Remove the quesadilla from the skillet and repeat the process with the remaining ingredients.
Once all quesadillas are cooked, slice them in half and serve warm.
Top or serve with slices of avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 19.9 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1914 mg | 147% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1933 mg | 41% | |
*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.
