7Ingredients
Calories
25Minutes

Ingredients

  • 12 ounces pork cutlets (pounded 1/4-inch thick)
  • 1/4 cup olive oil (with garlic, OR olive oil, divided)
  • salt (to taste)
  • 6 ounces fresh mushrooms (sliced)
  • 1/3 cup green onions (sliced)
  • 8 ounces swiss cheese (OR Gruyere cheese, shredded, 2 cups)
  • 4 large flour tortillas (9-to 10-inch)

Directions

  1. 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 pork from skillet with slotted spoon. Season to taste with salt.
  2. Add 1 tablespoon oil to skillet. Add mushrooms and onions to skillet; stir-fry for 1-2 minutes or until crisp-tender. Remove from skillet. Wipe skillet with paper towels.
  3. 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 of remaining cheese. Fold tortillas in half; pressing gently.
  4. Add 1 tablespoon oil to skillet. Cook quesadillas, 2 at a time, over medium heat for 2-4 minutes or until golden and cheese is melted, turning once. Remove quesadillas from skillet; loosely cover with foil to keep warm. Repeat with remaining 1 tablespoon oil and quesadillas. Cut quesadillas into wedges to serve.
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