Onion and Pork Quesadillas

Onion and Pork Quesadillas
Yield: 10 quesadillas Prep 10 mins Marinate 20 mins to 25 mins Grill 7 mins to 2 mins


Marinade and Pork:
  • 1/2 cup fresh lime juice (4 to 6 limes)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon honey
  • 2 cloves garlic, sliced
  • 1 pound boneless pork chops (about 3/4 inch thick)
  • 1 red onion, sliced 1/2 inch thick
  • 1 small sweet green pepper, cored and cut into large pieces
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 2 scallions, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 flour tortillas (6-inch)
  • 1/2 pound pepper-Jack cheese, shredded

Make It

Marinade and Pork:

1. In plastic food-storage bag, combine juice, cilantro, honey, and garlic. Add pork. Let sit at room temperature 20 minutes.

2. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Stovetop Method, below. Insert toothpick through each onion slice to hold it together.

3. Remove pork from marinade; discard marinade.


4. Grill chops, onion and pepper pieces, uncovered, 4 minutes. Flip over; grill until chops are cooked through, 3 minutes. Let cool slightly.

5. In bowl, mix lime juice, cilantro, scallions, salt and black pepper. Cut pork, onion and pepper pieces into a dice. Add to lime juice mixture.

6. Place 4 tortillas on grill. Divide 3/4 cup shredded cheese among tortillas. Place 1/3 cup pork mixture over one half of each tortilla; fold other half over filling. Grill to melt cheese, 2 to 3 minutes. Transfer to platter; keep warm. Repeat with remaining tortillas, cheese and filling. Serve warm. Makes 10 quesadillas.

Stovetop Method:

7. Heat stovetop grill pan over medium-high. Proceed as directed in steps 4 and 6.

Nutrition Facts

Amount Per Serving: cal. (kcal): 316, Fat, total (g): 16, chol. (mg): 52, sat. fat (g): 7, carb. (g): 25, fiber (g): 1, pro. (g): 18, sodium (mg): 526, Percent Daily Values are based on a 2,000 calorie diet.