Best 3 Pork Quesadillas With Fresh Salsa Recipes

Craving a delightful and versatile dish that combines the bold flavors of Mexican cuisine with the convenience of a quick and easy meal? Look no further than our mouthwatering pork quesadillas with fresh salsa recipe! This delectable dish showcases tender, seasoned pork enveloped in a warm and crispy tortilla, complemented by a vibrant, homemade salsa bursting with freshness. With just a few simple steps, you'll have a flavorful and satisfying meal that's perfect for busy weeknights, casual gatherings, or even as a delightful appetizer. So, prepare to tantalize your taste buds with this culinary symphony of flavors and textures!

Check out the recipes below so you can choose the best recipe for yourself!

PORK QUESADILLAS

Pork Quesadillas image

This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1 large garlic clove
Coarse salt and ground pepper
1 tablespoon vegetable oil, plus more for grates
1 pork tenderloin (3/4 to 1 pound)
1 large red onion, cut into 1/2-inch-thick slices
4 flour tortillas (10-inch or burrito-size)
4 tablespoons spicy brown mustard, plus more for serving
6 ounces thinly sliced baked ham
3 to 4 dill pickles, thinly sliced lengthwise
8 ounces provolone or Swiss cheese, coarsely shredded (about 2 cups)

Steps:

Use garlic and salt to make a paste. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.
Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain.
Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close.
Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.

PORK AND RICE QUESADILLAS WITH ORANGE SALSA

Pork and Rice Quesadillas with Orange Salsa image

Provided by Robin Miller : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Cooking spray
1 cup instant rice, cooked according to package directions
2 cups diced roasted pork loin
1 (15-ounce) can black beans, drained
1 cup chopped arugula leaves
1 cup shredded Monterey Jack cheese
1/2 cup diced oil-packed sun-dried tomatoes
6 burrito-size flour tortillas, regular or flavored
1 recipe Orange Salsa, recipe follows
1 (11-ounce) can Mandarin oranges, drained and chopped
1/4 cup diced red bell pepper
2 tablespoons freshly chopped scallions
2 tablespoons freshly chopped cilantro leaves
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
Salt and freshly ground black pepper

Steps:

Coat a stove-top griddle with cooking spray and set over medium-high heat to preheat.
In a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine.
Arrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa.
Combine all ingredients in a medium bowl and toss to combine.
Yield: 4 servings

PORK, BLACK BEAN AND APRICOT QUESADILLA

Pork, Black Bean and Apricot Quesadilla image

Provided by Marcela Valladolid

Categories main-dish

Time 15m

Yield 2 to 4 servings (4 quesadillas)

Number Of Ingredients 21

Ingredients

8 whole-wheat flour tortillas
4 cups grated Mexican blend cheese
One 15.5-ounce can black beans, drained and rinsed
1 cup cubed leftover pork tenderloin, such as Grilled Pork Tenderloin, recipe follows
1 cup leftover apricot salsa, such as Apricot-Serrano Salsa, recipe follows
4 scallions, thinly sliced
Sliced avocado, for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

Heat a griddle over medium-high heat.
To assemble the quesadillas: On each of 4 tortillas, layer some of the cheese and then one-quarter of the beans, pork, salsa and scallions. Finish with more of the cheese, then top with a remaining tortilla.
Cook the quesadillas on the griddle until golden brown on each side. Serve immediately or keep in a warm oven until serving. Serve with sour cream, avocado and cilantro for topping.
For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
Prepare a grill for medium-high heat.
The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

Tips:

To make the pork filling, use a combination of ground pork and ground beef for a more flavorful result.
Season the pork filling generously with chili powder, cumin, garlic powder, and salt and pepper to taste for a bold and savory flavor.
Use a variety of cheeses in the quesadillas for a gooey and flavorful filling. A blend of mozzarella, cheddar, and Monterey Jack cheese works well.
For a crispy quesadilla, cook it in a hot skillet until the cheese is melted and bubbly and the tortillas are golden brown.
Serve the quesadillas with a dollop of sour cream, guacamole, and fresh salsa for a complete and delicious meal.

Conclusion:

Pork quesadillas with fresh salsa are a quick and easy meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. Whether you like them spicy, cheesy, or somewhere in between, these quesadillas are sure to be a hit. So next time you're looking for a delicious and satisfying meal, give these pork quesadillas with fresh salsa a try.