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Pork and Veggie Quesadilla

If you still have some tortilla wraps in your pantry and you run out of ideas about what to fill them up with, you should go with quesadillas! This one wraps in itself the delicious flavors of pork and vegetables. Once you’ve tried this, you can never go back.
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If you still have some tortilla wraps in your pantry and you run out of ideas about what to fill them up with, you should go with quesadillas! This one wraps in itself the delicious flavors of pork and vegetables. Once you’ve tried this, you can never go back.

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Ingredients

7 ounces of pork neck
3 tablespoons of vegetable oil for frying
salt
pepper
1 red onion, julienne sliced
¼ red bell pepper, sliced
¼ yellow bell pepper, sliced
2 tortilla wraps
1 cup low-moisture mozzarella, shredded

Ingredients

Steps

1
Done

Cut the pork neck into thin strips.

2
Done

Heat some vegetable oil in a skillet and start frying the pork neck strips.

3
Done

Season with salt and pepper, stir and cook them until golden-brown. Set aside the pork strips.

4
Done

Use the same vegetable oil to cook the red onion until it softens.

5
Done

Add the red and yellow bell pepper. Stir and cook until the bell pepper also softens. Set aside.

6
Done

Take a clean skillet and heat it on the stove.

7
Done

Prepare for making 2 quesadillas. Divide the mozzarella into 4 equal quantities.

8
Done

Place one tortilla wrap into the skillet. Add one layer of mozzarella on one side of the tortilla wrap. Add half of the pork strips and half of the red onion and bell pepper mixture, then another layer of mozzarella.

9
Done

Fold the tortilla wrap over the filling and cook for about 30-60 seconds, until the cheese starts melting. Turn over the quesadilla and cook for 30 more seconds.

10
Done

Do the same with the second quesadilla, using the remaining ingredients.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

643 kcal
Calories
36 g
Carbs
39 g
Protein
38 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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