Mexican pork quesadillas

Serves  4-6                Cooking  25 mins


  • 1 pound of pork, thinly sliced or shredded
  • 8 flour tortillas
  • 2 cups of shredded Mexican cheese blend
  • 1 red bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Salsa, guacamole, and sour cream (for serving)



  1. In a large skillet, heat some olive oil over medium-high heat. Add the pork and season it with salt, pepper, ground cumin, chili powder, and smoked paprika. Sauté the pork until it’s cooked through.

  2. In the same skillet, toss in the sliced onion, minced garlic, and red bell pepper. Sauté them until they’re tender and slightly caramelized.

  3. Once the veggies are cooked to perfection, return the pork to the skillet and give everything a good mix. Let the flavors meld together for a couple of minutes.

  4. Preheat a clean skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle a generous amount of shredded Mexican cheese blend on one half of the tortilla. Top it off with a spoonful of the pork and veggie mixture. Fold the tortilla in half, creating a half-moon shape.

  5. Cook the quesadilla for a couple of minutes on each side until the cheese is melted and the tortilla is golden brown.

  6. Once all the quesadillas are cooked, remove them from the skillet and let them cool for a minute.

  7. Slice them into wedges and serve them up with some fresh cilantro, salsa, guacamole, and sour cream on the side.


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