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
My favorite is pork roast in the crockpot with lots of mushrooms and onion soup mix.
I love making pulled pork in the crockpot.
My favorite pork recipe is Slow Cooker Root Beer Pulled Pork – so good!
I love anything wrapped in bacon, but my “official giveaway answer” is pork loin, seasoned any way you can think of. I’ve never met a pork loin I didn’t like!
I love Pulled Pork BBQ sandwiches.
My favorite is Onion & Mushroom Gravy Smothered Pork Chop.
My favorite pork recipe is pork loin or boston butt cooked in the slow cooker and then shredded into barbq. Thanks for chance to win.
Oh, Robin I can hardly choose! Our family enjoys a good amount of pork in our diets in so many different ways. We enjoy ground, the loin, center cut or various forms of smokes sausages. If i had to choose one favorite pork recipe, I would have to choose our family’s Steamed Dumplings and Dipping Sauce because in addition to being a super delicious recipe, my son and I make together!
Here is the link for families who would like to create some fun in the kitchen with “Chinese Take In” instead of just the usual “Take-Out!” http://cookingwithelise.com/?p=380
I got a new tortilla maker and I’ve been looking at new things to pop in them and this looks wonderful! Thank you Pork Board for this one 🙂
I love pulled pork in the crock pot…so yummy! thanks!
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