Pork and Mushroom Quesadillas Recipe
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We regularly include pork into our family meals, but I have thoroughly enjoyed the opportunity to work with The National Pork Board highlighting various cuts of pork. 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.
Pork and Mushroom Quesadillas Recipe
Ingredients
- 12 ounces pork sirloin cutlets, pounded 1/4-inch thick
- 1/4 cup olive oil
- kosher salt
- 6 ounces fresh mushrooms, sliced
- 1/3 cup green onions, diced
- 2 cups Swiss cheese, or Gruyere cheese, shredded
- 4 (9 to 10-inch) tortillas
Instructions
- 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 1/4 cup cheese over half of each tortilla. Top each with pork and mushroom mixture. Sprinkle each with 1/4 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Our favorite is grilled pork chops. Our local butcher makes them stuffed with pan sausage and preseasons them so all we have to do is pop them on the grill and gthey are wonderful!
My favorite meal with pork is Roasted Pork Loin with Miso and Asian Pear Glaze. Very easy to make and delicious as well. 🙂 What a fun giveawy!
amy [at] utry [dot] it
Our favorite is pork tenderloin with gravy and mashed potatoes.
I like making chili with pork!
Hubby likes pork chops baked in the oven, so I roll ’em in an egg wash and some seasoned panko crumbs. They even heat up good the next day, too!
Thanks so much!
I love simple pork chops with a mustard glaze but we also eat a lot of pork tenderloin because it cooks so fast for a weeknight meal.
My Mother-in-law makes the BEST porkchops by coating them in Ritz crackers and melted butter, then baking them. They are heavenly!!!!
I love brining thick bone-in pork chops overnight and then grilling them. Makes them SO moist and flavorful!
pork chops, browned and then braised with green apples, chicken broth and brown mustard. served over buttered egg noodles.
I love making pork in the crock pot and adding apricots/apricot jelly