Seed Oil Free Classic Pork Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the pork filling

1 lb ground pork
1 tsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz
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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
1 cup shredded monterey jack cheese
1 tbsp neutral oil (such as canola oil or vegetable oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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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