Main Dish recipes

Healthy Comfort Food – Pork and Mushroom Quesadillas Recipe – Giveaway

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

Pork and Mushroom Quesadillas
Prep time
Cook time
Total time
Serves: 4
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on twitter and look out for the #PublixforPork hashtag.  Connect with Pork Be Inspired on Facebook.

I have partnered with The Motherhood to bring you recipes, information, and all things pork.  As a part of this campaign, I am compensated for my time.  All thoughts and opinions remain my own, as always.


Click here to post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to