We regularly include pork into our family meals, but I have thoroughly enjoyed the opportunity to work with The National Pork Board and Publix highlighting various cuts of pork each week. It has allowed me to think outside of the recipes that I normally prepare and expanded our tastes to include so many more using this lean protein.
This week, I wanted to prepare the Pork and Mushroom Quesadillas for a quick-fix lunch. I played with ingredient combination a bit to make sure each person’s quesadilla included ingredients they would enjoy, which made this lunch disappear nearly as quickly as it was prepared.
The quesadillas were made using pork sirloin cutlets which cut relatively quickly for a stir-fry or for including in wraps and recipes like this quesadilla. As I quickly prepared it, I thought of all the traditional chicken recipes that I could easily use cooked pork sirloin cutlets.
Here’s how I prepared the quesadillas.
- 12 ounces pork sirloin cutlets, pounded ¼-inch thick
- ¼ cup olive oil
- 6 ounces fresh mushrooms, sliced
- ⅓ cup green onions, diced
- 2 cups Swiss or Gruyere cheese, shredded
- 4 9 to 10 inch tortillas
- Stack cutlets and cut crosswise in half, then cut each stack lengthwise into matchstick-size pieces. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat; stir-fry pork for 2 minutes or until no longer pink. Remove from skillet with slotted spoon. Salt to taste.
- Add 1 tablespoon olive oil to skillet. Add mushrooms and onions and stir-fry for 1-2 minutes or until crisp-tender. Remove from skillet and wipe skillet clean with paper towels.
- Assemble quesadillas, sprinkle ¼ cup cheese over half of each tortilla. Top each with pork and mushroom mixture. Sprinkle each with ¼ cup remaining cheese. Fold tortilla in half and press gently.
- Add 1 tablespoon oil to skillet. Cook quesadillas, 2 at a time, over medium heat for 2-4 minutes or until golden brown, turning once. Remove from skillet and cover with aluminum foil to keep warm. Repeat with remaining tortillas.
- Cut quesadillas into wedges and serve.
Be sure to check out all of the other recipes featuring pork during the Good and Good for You Challenge.
** Congratulations to comment #14, Susan **
And now to the giveaway.
The National Pork Board and Publix are giving away the following to one member of the Add a Pinch community to help you get started with the Good and Good for You Challenge!
- 8 $5 pork coupons
- Water bottle
- Reusable grocery bag
- Meat thermometer
- Recipe book
To enter, simply leave a comment on this post letting me know your favorite meal using pork. The comments are the official entry, there is no purchase necessary, void where prohibited. The contest ends Friday, February 24, 2012 at 11:59 pm Eastern. The winner will be announced on Saturday, February 25th.
Disclosure: I am working with the National Pork Board, Publix, and The Motherhood to bring you great recipes using pork and help promote the Good and Good for You Challenge. While I did receive compensation, all opinions are always my own.