Low Fat Pork Quesadilla
Enjoy a guilt-free twist on a classic favorite with this Low Fat Pork Quesadilla recipe, perfect for health-conscious foodies craving bold flavors. Made with lean pork tenderloin, vibrant red bell pepper, savory onion, and a dash of cumin and chili powder, these quesadillas deliver a satisfying blend of spice and zest. Wrapped in wholesome whole wheat tortillas and filled with melty low-fat cheddar cheese, they are cooked to crispy perfection with a light olive oil spray. Ready in just 35 minutes and designed to serve four, this easy, high-protein meal is garnished with fresh cilantro for an extra burst of flavor. Whether you're looking for a quick dinner or a nutritious snack, this healthy pork quesadilla recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Lean pork tenderloin
- 100 grams Low-fat cheddar cheese
- 4 pieces Whole wheat tortillas
- 1 medium Red bell pepper
- 1 small Onion
- 2 cloves Garlic
- 1 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 1 bottle Olive oil cooking spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Trim any visible fat from the pork tenderloin and slice it into thin strips.
Dice the red bell pepper and small onion. Mince the garlic cloves.
Heat a large non-stick skillet over medium heat and lightly coat with olive oil cooking spray.
Add the sliced pork to the skillet and season with cumin powder, chili powder, salt, and black pepper. Cook for about 5-7 minutes until the pork is cooked through and lightly browned.
Remove the pork from the skillet and set aside.
In the same skillet, add the diced red bell pepper, onion, and minced garlic. Cook for about 3-4 minutes until the vegetables are softened.
Return the pork to the skillet with the vegetables and mix well. Remove from heat.
Heat another large skillet or a griddle over medium heat.
Assemble the quesadillas by placing a whole wheat tortilla on a flat surface. Spread a portion of the pork and vegetable mixture over one half of the tortilla. Sprinkle with low-fat cheddar cheese.
Fold the tortilla in half to cover the filling.
Lightly spray the skillet or griddle with olive oil cooking spray and carefully place the quesadilla on it. Cook for about 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Once cooked, cut each quesadilla into wedges.
Garnish with fresh cilantro and serve warm.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 13.5 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1966 mg | 42% | |
*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.
