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
I love making pulled pork sandwiches in the crock pot! YUM!
My favorite pork meal is pork roast served with sweet and sour red cabbage, mashed potato, and gingered baby carrots. Oh so yummy!!
nothing like some crisp fried bacon for breakfast – YUM!!!
I love cooked pork madallions in white wine sauce.
tamben7996(at)aol(dot)com
I love using pork tenderloin…it’s my favorite! I really like pork gyros and pork satay!
We grill marinated pork – the best way in our opinion to have it.
BBQ pulled pork is my favorite. I have some in my fridge now 🙂
That is hard to answer, because we love pork so much. I would have to say my mama’s pork chops. She would roll them in egg wash & then cracker crumbs and fry til crispy and golden!!! Oh, she was a great cook! Speaking of great cooks – you are included in this list! The quesadillas sound fantastic – will pin and ziplist, and make them soon.
I love pork shoulder cooking in the crockpot. It’s so juicy and tasty.
I love to have pork tenderloin with apples or something sweet !