Pork Quesadillas with Fresh Salsa Recipe
Pork Quesadillas with Fresh Salsa Recipe photo by Taste of Home
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Pork Quesadillas with Fresh Salsa Recipe

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I threw this together one night when I was in the mood for quesadillas but didn't feel like going out. The homemade salsa is so fresh and wonderful, you'll absolutely want to double the recipe. —Adam Gaylord, Natick, Massachusetts
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 tablespoon olive oil
  • 1 each small green, sweet red and orange peppers, sliced
  • 1 medium red onion, sliced
  • 3/4 pound thinly sliced cooked pork (about 3 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALSA:
  • 2 medium tomatoes, seeded and chopped
  • 1 tablespoon chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons olive oil
  • 1 to 2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon salt
  • Dash pepper
  • 4 flour tortillas (10 inches)
  • 1-1/2 cups shredded part-skim mozzarella cheese

Nutritional Facts

1 quesadilla with 3 tablespoons salsa: 589 calories, 25g fat (9g saturated fat), 104mg cholesterol, 873mg sodium, 41g carbohydrate (6g sugars, 9g fiber), 43g protein.


  1. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients.
  2. Place tortillas on a griddle. Layer one-half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling.
  3. Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa. Yield: 4 servings (3/4 cup salsa).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pork Quesadillas with Fresh Salsa in Simple & Delicious June/July 2013, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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bjsilve0 User ID: 172187 190421
Reviewed Sep. 22, 2013

"Good but not worth the work."

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