Pork Fajita Quesadillas
Potato Pancakes with Thyme are an updated version of an old favorite. These delicious crispy pancakes are perfect served with applesauce
Servings: 2 People
Calories: 338kcal
Ingredients
- 1/2 Pound Pork tenderloin
- 1 Tsp Olive oil
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Mesquite Smoke Powder
- 1/2 Tsp Cumin
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1 Tsp Olive oil
- 1/2 Cup Red Peppers Sliced
- 1/2 Cup Onion Sliced
- 1 Tsp Olive oil
- 4 Large Flour Tortillas
- 1/2 Cup Chipotle Cheddar Cheese Shredded (Pepper Jack can be substituted)
- 2 Tbsp Cilantro Chopped
Instructions
- Rub olive oil on all sides of pork tenderloin
- In a small bowl mix smoked paprika, hickory smoke powder, cumin, salt, pepper. Add spices evenly over pork tenderloin.
- Heat frypan to medium high heat. Add pork loin and sear pork to brown about 2 minutes on each side.
- Add pork to slow cooker, cover and set on low. Allow to cook 5-6 hours until pork shreds easily.
- To assemble quesadillas. Unplug slow cooker and shred pork with two forks and let it remain in slow cooker to keep warm.
- In a saucepan over medium high heat add oil, red peppers and onions. Cook 3-4 minutes until onions begin to caramelize.
- Add 1 tsp olive oil to large frypan and add two flour tortillas. Top each with 1/4 of the shredded cheese, 1/2 portion of the pork, 1/2 portion of the peppers and onions and the remaining 1/4 shredded cheese. Top each with another tortilla. Cook over medium heat for 2 minutes until browned. Turn and cook 2 more minutes.
- Cut each quesadilla into fourths and sprinkle with cilantro. Serving suggestion: Sliced limes, avocados and pico de gallo.
Nutrition
Calories: 338kcal | Carbohydrates: 7g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 810mg | Potassium: 605mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 50.6mg | Calcium: 227mg | Iron: 1.9mg