Quesadillas are great when you are stumped on what to have for dinner on a busy weeknight. I had just made a large pork loin in the slow cooker the night before and everyone was kind of burned out on pork and potatoes, so I figured quesadillas would be a good 180. They were a hit! These are easy to make, filling, and have great added flavor. I adapted my recipe from one I found from A Well-Seasoned Kitchen.
- 3 Tbsp olive or vegetable oil, divided
- 1/3 large yellow or red onion, thinly sliced
- 1/2 green, red or orange bell pepper, thinly sliced
- Taco seasoning or Mexican seasoning of choice
- 2 cooked pork loin chops (around 1/2-inch thick), chopped
- 8-inch flour tortillas
- shredded sharp or mild Cheddar cheese, divided
- Salsa of choice, for serving
- Additional optional garnishes: sour cream, nonfat yogurt, chopped avocado, chopped cilantro
- In a large, flat bottomed skillet, heat 1 tablespoon oil over medium heat.
- Add sliced onion and bell pepper; sprinkle with a coating of taco or Mexican seasoning and cook, stirring frequently, until soft.
- Stir in chopped, cooked pork and continue cooking, stirring occasionally, until warmed through. Season to taste with salt and pepper.
- Place tortillas side by side on a cutting board or plate. Sprinkle cheese on half of each tortilla.
- Spoon pork filling on top of cheese, dividing evenly between the 2 tortillas.
- Sprinkle remaining Cheddar cheese on top of filling.
- Fold tortillas in half around filling.
- Reheat the same large skillet (no need to clean it out) over medium heat and spray with nonstick spray. Add stuffed tortillas, side-by-side in the pan. Cook until lightly browned on the bottom, around 3 to 4 minutes. Flip tortillas over and continue cooking until lightly browned on the other side, around another 3 to 4 minutes.
- Cut each quesadilla into wedges (3 or 4 wedges per quesadilla) and serve with any or all of the recommended garnishes.
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