Low Sodium Pork Quesadilla
Elevate your weeknight dinner game with this flavorful and heart-conscious Low Sodium Pork Quesadilla recipe! Featuring tender, marinated pork tenderloin infused with zesty lime and aromatic spices like cumin and paprika, these quesadillas are layered with sautéed bell peppers, onions, and a touch of creamy reduced-fat Cheddar cheese. Wrapped in wholesome whole wheat tortillas and garnished with fresh cilantro and creamy avocado, this dish keeps the sodium low without sacrificing bold flavors. Ready in just 40 minutes, it’s perfect for a quick, satisfying meal that doesn’t compromise on taste or nutrition. Whether you're looking for a healthier spin on comfort food or a meal that suits the whole family, these quesadillas deliver big on flavor while being mindful of your dietary needs.
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Recipe Information
Ingredients
- 0.5 pounds Pork tenderloin
- 1 tablespoon Olive oil
- 1 medium, juiced Lime
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin
- 4 large Whole wheat tortillas
- 1 cup, shredded Reduced-fat Cheddar cheese
- 1 medium, thinly sliced Red bell pepper
- 0.5 medium, thinly sliced Onion
- 2 tablespoons, chopped Fresh cilantro
- 1 medium, sliced Avocado
Instructions
Start by marinating the pork. In a small bowl, mix the lime juice, ground black pepper, garlic powder, paprika, and cumin. Rub this mixture over the pork tenderloin and let it sit for about 10 minutes.
While the pork is marinating, prepare the vegetables. Thinly slice the red bell pepper and onion, and chop the fresh cilantro. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the pork tenderloin and cook for about 4-5 minutes on each side, or until the pork is browned and cooked through. Remove from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the sliced bell pepper and onion. Sauté for about 5 minutes until they are softened.
Lay out the tortillas on a clean work surface. On half of each tortilla, evenly distribute the shredded cheese, pork slices, sautéed vegetables, and chopped cilantro. Fold the tortillas in half to enclose the filling.
Return the skillet to the heat and cook the quesadillas one or two at a time (depending on the size of your skillet) for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Slice each quesadilla into wedges and serve immediately, garnished with avocado slices.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 13.7 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1962 mg | 151% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2950 mg | 63% | |
*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.
