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.
Follow along as we show you how to make these fantastic recipes from our archive.