Low Carb Pork Quesadilla
Satisfy your Tex-Mex cravings without the carbs with this flavorful Low Carb Pork Quesadilla recipe! Perfectly seasoned shredded pork shoulder combines with sautéed bell peppers, red onion, and a gooey layer of melted cheddar cheese, all tucked into crisped low-carb tortillas. Each quesadilla is pan-cooked to golden perfection, then garnished with fresh cilantro for a burst of flavor. Ready in just 30 minutes, this quick and easy keto-friendly meal is ideal for lunch, dinner, or even a snack. Serve with a dollop of sour cream and your favorite salsa for an irresistible dish that doesn’t sacrifice on taste or health. Whether you're following a low-carb diet or simply love a healthier twist on traditional quesadillas, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces low-carb tortillas
- 2 cups cooked pork shoulder, shredded
- 1.5 cups cheddar cheese, grated
- 1 medium bell pepper, sliced
- 0.5 medium red onion, sliced
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
Prepare your workspace by gathering all the ingredients and necessary kitchen tools such as a skillet, spatula, and a cutting board.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell pepper and red onion, cooking until they are softened, about 5 minutes.
Add the shredded pork to the skillet along with chili powder, cumin, salt, and black pepper. Mix everything well, and cook for another 3 minutes until heated through. Remove the mixture from the skillet and set aside.
Wipe the skillet clean and add the remaining tablespoon of olive oil. Place a low-carb tortilla in the skillet and sprinkle 1/4 of the grated cheese evenly over one half of the tortilla.
On top of the cheese layer, add 1/4 of the pork and vegetable mixture. Sprinkle a bit of cilantro over it, then fold the other half of the tortilla over to cover the filling.
Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove from the skillet and set aside, repeating the process with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4719 mg | 205% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 25.8 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1878 mg | 144% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2937 mg | 62% | |
*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.
