This is the last week of the Good and Good For You Challenge brought to you by the National Pork Board and Publix. My family and I have had such a great time trying out new recipes the past for weeks that I’m sad to see this challenge ending. That doesn’t mean we won’t be eating pork anymore, no, it actually means the opposite. Now that I know there are many healthy choices to making pork and so many recipes out there; I am very excited to make dinner again.
Let me remind you of the weeks past! My first challenge was to use pork tenderloin and therefore I made Pork Tenderloin Sliders with a yogurt lime sauce! The following week it was a Game Day challenge and I had my eye set on the touchdown for an amazing dinner while everyone was watching the Super Bowl. I made Beer-Grilled Pork Chops! And finally, last week it all about Valentine’s Day with a Heart-y & Healthy Italian Porketta recipe.
I am going on in style this week a Healthy Comfort food <strike>dinner</strike> lunch. (Keep reading I have a giveaway for you!!)
As with the other three weeks I found my recipe on PorkBeInspired.com which have so many amazing looking recipes and pork cut options to choose from. I highly recommend you to check out the page and find some meals your family will love. If you want to see what the other bloggers have cooked up than check out the #Publix4Pork Twitter hashtag!
So enough about that! On to my recipe! I made Pork & Mushroom Quesadillas and let me tell you… amazing doesn’t even begin to describe how delicious this puppies are! This week pork sirloin cutlets are on sale and at only $3.28 I was in love with the price.
This simple recipe only needs a couple of ingredients: cheese, tortillas, pork (duh), mushrooms, and green onions! Yep, that’s it!
I stir-fried the pork until it reached an internal temp of 145* then removed it from the pan to set so the juices can redistribute (aka: make it yummy!). Add your sliced green onions (I use the green and whites but use which ever you like:) ) and stir-fry until softened. Remove them from the pan.
Use a paper towel to wipe down your pan then place 1 tortilla in the pan – cover with cheese, desired amount of pork and mushroom mixture. Fold over to omelet shape.
TIP: Don’t overload it with pork, mushrooms and onions because the mixture will eventually just fall out. Yes, I experienced this!
Trust me - it's delicious. No, I am not a photographer 
Brown both sides, remove from pan, then cut into wedges. there you have it! A fast and healthy lunch (or dinner) option for any day of the week!
Ingredients
- 12 ounces pork sirloin cutlets, 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)
Instructions
- 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 Poprk should be cooked until an internal temperature reaches 145 degress F as measured by a food thermometer. Remove pork from skillet with slotted spoon. Season to taste with salt.
- 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.
- 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.
- 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.
Notes
Protein: 40 grams Sodium: 250 milligrams Cholesterol: 115 milligrams Saturated Fat: 16 grams Carbohydrates: 18 grams Fiber: 3 grams
Disclaimer: Thanks to TheMotherhood and Publix. I was compensated and I was provided a gift card to buy ingredients. All thoughts and opinions written here are my own. Compensation did not influence a positive review.
Last Day! 
Can’t wait to try them! Thanks for the idea!
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I love quesadillas! Thank you for the recipe!
Yum! Those look so tasty and we love pork in our house. And quesadillas are always a quick go-to here too. I’d probably use the gruyere or monterrey jack cheese since my man isn’t a fan of swiss but yum, yum, yum! Thanks!
I was telling my husband about this and had to show him, I never thought of pork and mushroom in a quesadillas!
This recipe looks so yummy! I’ll def have to try this out but I’ll have to take the green out before the girl will eat it.
These sound good!
Look so delicious!
Love this idea! We bought a massive, huge pork tenderloin and I still have 1/4 of it left after roasting it and making medalions with brandy + pear sauce.
I need to try these! I am always looking for great pork recipes besides the “usual” ones!
My husband loves, loves, loves pork and he would definitely be a fan of this!
That LOOKS delicious!
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Hmm, that looks totally good!
Yummy. Looks great.
This is one I wouldn’t try. Not a big pork or mushroom fan
Ooh, they look yummy! (and I love mushrooms)
Looks so good!
These look yummy. Love Quesadillas!
I made these this week as well and they were DELISH.
Yummy!
Looks delicious