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.
Recipe by It's Gravy, Baby! at https://itsgravybaby.com/2012/02/healthy-comfort-food-pork-and-mushroom-quesadillas-recipe/