Pork Quesadillas with Fresh Salsa
Total TimePrep/Total Time: 30 min.
Makes4 servings (3/4 cup salsa)
- 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
- 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
- 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.
- 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.
- Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 quesadilla with 3 tablespoons salsa: 589 calories, 25g fat (9g saturated fat), 104mg cholesterol, 873mg sodium, 41g carbohydrate (6g sugars, 9g fiber), 43g protein.
Jun 28, 2018
Okay ... “cooked pork”. Cooked how? Microwave, air-fryer, grill, baked, broiled, stir-fried in a wok, seared in a skillet, pressure cooked in an Instant Pot? Do I randomly choose my own “pre-cook” method, is there a preferred method? I am not a fan of vague directions. Hence the pitiful review.
Sep 22, 2013
Good but not worth the work.