Charred Poblano Pork Quesadillas


Recipe: Charred Poblano Pork Quesadillas

Summary: This is a great recipe to use your leftover pork or chicken.


  • 1 teaspoon Canola oil
  • 1 cup Poblano peppers, sliced into 1/4-inch strips
  • 1 cup Ham, diced (1/4-inch)
  • 1 cup California Black Ripe Olives, sliced
  • 1/4 cup Cilantro, chopped
  • 6 ounce Grated asadero cheese*
  • 1/2 pound Grilled pork tenderloin, thinly sliced
  • 8 (7-inch) Whole wheat High fiber tortillas


  1. Heat oil in a large sauté pan over medium-high heat. Add pepper and onions and cook for 4-6 minutes, stirring occasionally, until charred and tender. Mix in California Ripe Olives and cilantro, remove from heat and set aside.
  2. Place 4 tortillas on a clean surface. Sprinkle each with approximately 1 1/2 ounces of cheese, 2 ounces of pork and 1/2 cup of pepper and onion mixture.
  3. Top with remaining tortillas and cook in a nonstick sauté pan over medium heat for approximately 2 minutes on each side until cheese is melted and tortillas are lightly browned.
  4. Transfer cooked quesadillas to a clean cutting board and slice into wedges before serving.


* substitute low fat Monterey Jack cheese if necessary

Number of servings (yield): 4

Photo and Recipe adapted from:

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