PORK AND MUSHROOM QUESADILLAS
12 ounces pork cutlets, pounded 1/2-inch thick
1/4 cup olive oil, divided use
Salt, to taste
6 ounces sliced, fresh mushrooms
1/3 cup sliced green onions
8 ounces Swiss or Gruyere cheese, shredded, divided use
4 (9-to-10-inch) flour tortillas
Salsa (to garnish, optional)
Sour cream (to garnish, optional)
Cut pork cutlets into bite-sized pieces. Saute in 1 tablespoon oil over high heat until pork is done. Season with salt, to taste, and remove from skillet.
Add 1 tablespoon oil to skillet and saute mushrooms and onions in oil until tender. Remove from skillet. Wipe skillet with paper towel.
To assemble:
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 tortillas in half.
Add 1 tablespoon oil to skillet and cook quesadillas, 2 at a time, over medium heat for 2-4 minutes until golden and cheese is melted, turning once. Remove from skillet, put on plate and cover loosely with foil to keep warm. Make remaining 2 quesadillas, using the last tablespoon of oil.
Garnish as desired with salsa or a spoonful of sour cream.
Makes 4 servings
Source: National Pork Board
12 ounces pork cutlets, pounded 1/2-inch thick
1/4 cup olive oil, divided use
Salt, to taste
6 ounces sliced, fresh mushrooms
1/3 cup sliced green onions
8 ounces Swiss or Gruyere cheese, shredded, divided use
4 (9-to-10-inch) flour tortillas
Salsa (to garnish, optional)
Sour cream (to garnish, optional)
Cut pork cutlets into bite-sized pieces. Saute in 1 tablespoon oil over high heat until pork is done. Season with salt, to taste, and remove from skillet.
Add 1 tablespoon oil to skillet and saute mushrooms and onions in oil until tender. Remove from skillet. Wipe skillet with paper towel.
To assemble:
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 tortillas in half.
Add 1 tablespoon oil to skillet and cook quesadillas, 2 at a time, over medium heat for 2-4 minutes until golden and cheese is melted, turning once. Remove from skillet, put on plate and cover loosely with foil to keep warm. Make remaining 2 quesadillas, using the last tablespoon of oil.
Garnish as desired with salsa or a spoonful of sour cream.
Makes 4 servings
Source: National Pork Board
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Posole Stew (crock pot)
- Kansas City Sweet-and-Smoky Ribs
- One Pork Roast, Three Meals (Caribbean Pork Shoulder, Baked Ziti, Carnitas Tacos)
- Smokin' Chipotle Pork Stew
- Grilled Country Ribs with Summer Savory Mustard Marinade (serves 2)
- Pork Tenderloin with Mushroom Marsala Cream Sauce
- Baked Ham with Peach Chutney (using apple and canned peaches)
- Pinto Beans and Ham Hock
- Bacon-Wrapped Rosemary Pork Chops
- Grilled Pork Chops with Chipotle Butter
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute