Charred Poblano Pork Quesadillas

Charred Poblano Pork Quesadillas

Recipe provided by the California Olive Committee.


  • 1 teaspoon canola oil

  • 1 cup poblano peppers, sliced into 1/4-inch strips

  • 1 cup ham, diced (1/4-inch)

  • 1 cup Lindsay® Sliced California Ripe Olives

  • 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

Cooking Directions

  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.

  2. Mix in olives and cilantro, remove from heat and set aside.

  3. 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.

  4. 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.

  5. Transfer cooked quesadillas to a clean cutting board and slice into wedges before serving.


  • Calories523
  • Fat19g
  • Protein32g
  • Cholesterol65mg
  • Total Carbs56g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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