Pork Quesadilla
Satisfy your cravings with these savory Pork Quesadillas, a perfect fusion of bold flavors and melty cheese! Tender pork loin is seasoned with cumin and chili powder, then cooked to perfection with crispy edges. Sautéed red bell peppers, onions, and jalapeños add a vibrant mix of sweetness and spice, while a blend of gooey cheddar and Monterey Jack cheese creates irresistible layers of richness. Sandwiched between golden-brown flour tortillas, these quesadillas deliver a delightful crunch with every bite. Garnished with fresh cilantro and served alongside creamy sour cream and zesty salsa, this easy-to-make dish is ideal for family dinners or casual gatherings. Ready in just 40 minutes, this pork quesadilla recipe transforms simple ingredients into a sensational Tex-Mex masterpiece!
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Recipe Information
Ingredients
- 500 grams pork loin
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large flour tortillas
- 200 grams cheddar cheese, shredded
- 200 grams Monterey Jack cheese, shredded
- 1 medium red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium jalapeño, seeded and finely chopped
- 2 tablespoons cilantro, chopped
- 120 milliliters sour cream, for serving
- 120 milliliters salsa, for serving
Instructions
Start by preparing the pork. Cut the pork loin into thin strips about 1/2 inch wide.
In a small bowl, combine cumin, chili powder, salt, and black pepper to make the seasoning mix.
Season the pork strips with the spice mixture, making sure each piece is well coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the pork strips to the skillet and cook them until they are no longer pink in the center and slightly crispy on the edges—about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red bell pepper, onion, and jalapeño. Sauté until the vegetables are tender, about 5 minutes.
Clean the skillet or use a second skillet, and heat it on medium heat.
Place a tortilla in the skillet and sprinkle about 50 grams of cheddar cheese over the entire surface of the tortilla.
Add a portion of the cooked pork, followed by a portion of the sautéed vegetables. Sprinkle with 50 grams of Monterey Jack cheese and some cilantro.
Place another tortilla on top and cook for 2-3 minutes until the bottom tortilla is golden brown and the cheese is melted.
Carefully flip the quesadilla using a large spatula and cook for another 2-3 minutes on the other side.
Remove the quesadilla from the skillet and repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve hot with sour cream and salsa on the side.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 6051 mg | 263% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 22.2 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 3478 mg | 268% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3601 mg | 77% | |
*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.
