Pork and Pepper Quesadillas Rate this article: 3.9 5704 Print Yield:Serves 4-6 Prep Time: 15 minutes Cooking Time: 25 minutes Ingredients: 1 Ontario pork tenderloin (12 oz/375 g), cut into small chunks 1 tbsp (15 mL) canola oil 1 small onion, chopped 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 tbsp (15 mL) chili powder 2 tsp (10 mL) dried oregano 1 tsp (5 mL) ground cumin 1/2 tsp (2 mL) each salt and pepper 4 large whole wheat flour tortillas 2 cups (500 mL) shredded Tex-Mex or nacho cheese blend 2 green onions, sliced Guacamole, salsa and sour cream (for serving) Cooking Instructions: Heat oil in large nonstick skillet set over medium-high heat; cook pork tenderloin for about 5 minutes or until lightly browned. Add onion, red pepper and green pepper. Sprinkle chili powder, oregano, cumin, salt and pepper over top; cook, stirring occasionally, for about 5 minutes or until pork is cooked through and vegetables are tender-crisp. Divide mixture evenly among tortillas, spreading to cover half of each tortilla. Sprinkle with cheese; fold over to enclose filling. Spray both sides with nonstick cooking spray. Wipe out skillet and set over medium heat; cook quesadillas, in batches, for about 3 minutes per side or until cheese is melted and tortillas are golden brown. Cut into wedges. Arrange on platter; sprinkle with green onions. Serve with guacamole, salsa and sour cream. Tip: Instead of the spices, substitute a prepared Tex-Mex seasoning blend found in the spice section (not to be confused with a taco or fajita sauce pouch). Nutritional Information Pork and Pepper Quesadillas 1/6 recipe Protein 24g Calories 330 Sugar 1g Fat 16g Saturated Fat 7g Monounsaturated Polyunsaturated Cholesterol 65mg Sodium 780mg Potassium Calcium Carbohydrate 23g Fibre 3g Pork Balsamic Mushroom Wellington The best quarter of the plate Tags: Pork RecipesPork Tenderloin RecipesDinner RecipesFrying Pan/Stovetop RecipesKid-Friendly RecipesLunch RecipesAppetizer RecipesPork and Pepper Quesadillas