Pork Quesadilla

Savor the bold flavors of this Pork Quesadilla, a Tex-Mex favorite that's perfect for weeknight dinners or casual gatherings. Tender strips of seasoned pork loin are paired with smoky sautéed vegetables, including red bell peppers, onions, and a spicy touch of jalapeño, all layered between two golden, crisp flour tortillas. A blend of melty cheddar and Monterey Jack cheese ties it all together, delivering gooey, savory perfection in every bite. Topped with fresh cilantro and served alongside tangy sour cream and zesty salsa, this dish is a customizable crowd-pleaser. With a quick 20-minute prep and cook time, this quesadilla recipe is the ultimate combination of convenience and flavor. Whether you're hosting taco night or simply craving a cheesy, hearty meal, this Pork Quesadilla has you covered!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Start by preparing the pork. Cut the pork loin into thin strips about 1/2 inch wide.

Step 2

In a small bowl, combine cumin, chili powder, salt, and black pepper to make the seasoning mix.

Step 3

Season the pork strips with the spice mixture, making sure each piece is well coated.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

Clean the skillet or use a second skillet, and heat it on medium heat.

Step 8

Place a tortilla in the skillet and sprinkle about 50 grams of cheddar cheese over the entire surface of the tortilla.

Step 9

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.

Step 10

Place another tortilla on top and cook for 2-3 minutes until the bottom tortilla is golden brown and the cheese is melted.

Step 11

Carefully flip the quesadilla using a large spatula and cook for another 2-3 minutes on the other side.

Step 12

Remove the quesadilla from the skillet and repeat with the remaining tortillas and fillings.

Step 13

Cut each quesadilla into wedges and serve hot with sour cream and salsa on the side.

Nutrition Facts

Serving size	(1615.1g)

Amount per serving	% Daily Value*
Calories	3893.8

Total Fat 259.8g	0%
Saturated Fat 127.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 848.7mg	0%
Sodium 6051.4mg	0%
Total Carbohydrate 134.5g	0%
Dietary Fiber 14.1g	0%
Total Sugars 22.2g
Protein 258.0g	0%

Vitamin D 85.7IU	0%
Calcium 3477.7mg	0%
Iron 15.7mg	0%
Potassium 3601.3mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 26.4%

Carbs: 13.8%