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This is the fourth and final week of the Good and Good for You Challenge from the National Pork Board—not that taking care of your family and eating well actually expires, right? As a big ol’ thank you for being here, there’s a giveaway at the bottom of the post!
This week I made Pork And Mushroom Quesadillas using this week’s selection: pork sirloin cutlets. I enjoy sit-down family dinners, but I also love it when everyone gathers in the kitchen and hangs out while I’m cooking, and then I scoop food right out of the skillet or off the cutting board onto an outstretched plate. This was that kind of a meal.
Pork And Mushroom Quesadillas
Cook Time: 10 minutes
- 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)
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.
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.
Serves 4.
Make sure to have plenty of sour cream on hand. We love it! When my 8-year-old daughter was little, we’d catch her eating it straight out of the carton.
Have you ever attempted to shred Swiss cheese? It’s a challenge, but oh, so good hot and melted.
The Giveaway
This is the last week of the Good and Good for You Challenge and I’m giving one of you some of the same items I’ve been using during the challenge:
- 8 $5 pork coupons for Publix ($40 worth of free pork!)
- Water bottle
- Reusable grocery bag
- Meat thermometer
- Pedometer
- Recipe book
You have up to 3 chances to win! Do one or all, leave a separate comment for each:
1. Leave a comment on this post. What’s your favorite cut of pork? (I’ve enjoyed all that we’ve tried during this challenge, but bacon will always be my favorite. I think I could eat bacon on just about anything.)
2. Tweet about this giveaway! Here’s a sample tweet:
Pork & Mushroom Quesadillas & a giveaway! (via @dawnMHSH) http://bit.ly/wjzDKi @allaboutpork #Publix4Pork #giveaway
Come back and leave another comment on this post, pretty please.
3. Like My Home Sweet Home on Facebook for a 3rd entry and leave a separate comment so I’ll know that you did.
This giveaway ends Wednesday, February 22.
{This post is brought to you by Publix, the National Pork Board, and the Motherhood on this post series. Opinions expressed are my own.}
Oh girl – you are speaking my love language. Pork and cheese rolled into quesadilla goodness. YUM!
We love pork loin, smothered in onions and garlic with gravy and mashed potatoes. I cannot, however, in good conscience, leave out my love of bacon either! Yum ….yum!
I have to add this, while I am here: have you ever tried the bacon log? Oh. My. Gosh. Seriously, my menfolk go nuts over this. What you do is, weave about 16-20 slices of thick but bacon to form a mat. (8 one way, 10 the other way.) On top of the mat, spread seasoned raw ground pork to cover the entire mat. Mash it down onto the raw bacon mat well. Next, fry up a pound (or two) of bacon, crumble it, and spread it evenly on top of the raw ground pork. Next, you have to roll the whole thing up. (It’s called a bacon log.) First you carefully roll the raw ground meat part up one way and then start from the other end and roll the bacon mat up. It makes a gorgeous, perfect, log. I then smoke it – about an hour for every pound (about 4 hours) on my Weber grill. We slice it for biscuit sandwiches with eggs and/or melted cheese, I crumble some into my bean dishes, or it can be sliced and eaten as-is. I usually freeze half of it after it’s cooked and use a month later. It is DELICIOUS!
Here’s a great tutorial with pictures. You won’t regret it. 🙂
I forgot the link for you: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
I am also following you on facebook. (for my second entry)
I can’t deny my love of bacon, but I really enjoy a boneless pork cutlet, pounded super thin, breaded and quick-fried in a skillet. Serve atop a bed of mixed salad greens, drizzled with lemon vinaigrette. Fast, easy & delicious! I plan to try your quesadilla recipe soon.
Bacon…just can’t go wrong with bacon. In a salad, sandwich, soup, wrapped around anything…bacon makes things taste even better! I must confess we don’t get to eat much bacon in our house. It is considered a treat for our large family.
Oh goodness… that looks delicious! We love pork roast here! 🙂
I follow My Home Sweet Home on facebook!
I’m going to have to say bacon…it makes anything delicious 🙂
Even though I have enjoyed the 4 pork cuts I tried over this past month with this challenge, bacon will ALWAYS be near and dear to my heart!
Just liked your facebook page!
I love pork tenderloin. 🙂
I tweeted for you: https://twitter.com/#!/BoonieSooze/status/171228078524207107
Susan, you won!
I like you on Facebook. AND, I hope to see you at Blissdom!!!
I love pork tenderloin, especially if its cooked just the way I like it. thank you!
ashleygatewood1(AT)gmail.com
https://twitter.com/#!/shuggysmommy/status/171380365896855552
shared on twitter
ashleygatewood1(AT)gmail.com
Like My Home Sweet Home on Facebook (Ashley Hatten)
thanks for the giveaway!!
Oh, Dawn…you DO realize I’m living in the Land of Pork these days, right? I need to go back and check out all your recipes.
It’s funny, but I consider bacon its own food group ;). I’m with Jennifer–my go-to favorite pork is a yummy roast (I make one with a killer sauce–a pineapple/soy to die for!).
I RTed a link to your giveaway :).
https://twitter.com/#!/shuggysmommy/status/171380365896855552
#causeI’mcrossin’myfingerstoWIN!!!
My favorite cut of pork is a pork chop
sparmeland(at)optonline(dot)net
pork tenderloin delish
thanks
like u on fb Julie A SCott Laws