It’s the final week of the Good and Good for You Challenge hosted by the National Pork Board, but “good” just doesn’t cut it this week. Good doesn’t even begin to cover this recipe- more like delicious. My husband cooked these mouth-watering pork and mushroom quesadillas for lunch over the weekend and they will absolutely be on our menu again. We both cleaned our plates and there were no leftovers. I would have never thought to use pork on quesadillas, but they turned out fantastically. The pork sirloin cutlets were perfect for this dish.
Pork and Mushroom Quesadillas
- 12 ounces pork cutlets
- ¼ cup olive oil
- salt, to taste
- 6 ounces fresh mushrooms, sliced
- ⅓ cup green onions, sliced
- minced jalapeno to taste (optional, we like spice)
- 8 ounces Swiss cheese, shredded
- 4 large flour tortillas (9-to-10 inch)
- Slice cutlets into bite-size pieces or strips. (Justin seasoned the cutlets with a little bit of garlic powder, cumin, and salt before cooking.) Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat; stir-fry pork for 2 minutes or until no longer pink. Remove pork from skillet and season to taste with salt.
- Add 1 tablespoon oil to skillet. Add mushrooms and onions; stir-fry for 1-2 minutes or until crisp-tender. Remove from skillet & wipe skillet with paper towels.
- To assemble, sprinkle ¼ cup cheese over half of each tortilla. Top each with pork and mushroom mixture. Sprinkle each with ¼ cup remaining cheese. Fold tortillas in half, pressing gently.
- Add 1 tablespoon oil to skillet. Cook quesadillas, 2 at a time, over medium heat for 2-4 minutes or until golden and cheese is melted, turning once. Remove quesadillas from skillet; loosely cover with foil to keep warm. Repeat with remaining 1 tablespoon oil and quesadillas.
- Cut into wedges to serve.
Calories: 560 Sodium: 250 milligrams Carbohydrates: 18 grams
Protein: 40 grams Cholesterol: 115 milligrams Fiber: 3 grams
Fat: 38 grams Saturated Fat: 16 grams
Recipe adapted from Pork Be Inspired.
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