Red Meat Allergy Friendly Classic Pork Quesadillas
Total time40 min
Prep time15 min
Cook time25 min
4.7(12)
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Learn more →Ingredients
4 servings
For the pork filling
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 1 cup shredded monterey jack cheese
- 1 tbsp neutral oil (such as canola or vegetable oil), divided
For serving
- sour cream, for serving (optional)
- salsa, for serving (optional)
- fresh cilantro, for serving (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Set aside.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, about 5–6 minutes.
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