Low Carb Pork Quesadilla
Satisfy your cravings without breaking your diet with this flavorful Low Carb Pork Quesadilla! Packed with tender shredded pork shoulder, vibrant sautéed bell peppers and onions, and gooey melted cheddar cheese, this recipe transforms a classic favorite into a keto-friendly delight. Using low-carb tortillas as the base, each quesadilla is seasoned with smoky chili powder and cumin for a bold Tex-Mex kick, then topped with fresh cilantro for a burst of freshness. Ready in just 30 minutes, these golden, crispy quesadilla wedges are perfect for a quick weeknight meal or a crowd-pleasing party snack. Serve them with tangy sour cream and salsa for a complete low-carb experience that doesn’t skimp on flavor. Perfect for anyone looking to keep their carbs in check while indulging in a hearty and satisfying dish!
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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
Directions
Step 1
Prepare your workspace by gathering all the ingredients and necessary kitchen tools such as a skillet, spatula, and a cutting board.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Step 7
Remove from the skillet and set aside, repeating the process with the remaining tortillas and filling.
Step 8
Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side.
Nutrition Facts
| Serving size | (1343.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2744.4 |
| Total Fat 199.8g | 0% |
| Saturated Fat 88.8g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 618.5mg | 0% |
| Sodium 4719.0mg | 0% |
| Total Carbohydrate 100.2g | 0% |
| Dietary Fiber 48.0g | 0% |
| Total Sugars 25.8g | |
| Protein 174.9g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 1878.5mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2936.7mg | 0% |
Source of Calories