YOUR SOLIN GENERATED RECIPE
Crispy Chili-Pineapple Pork Quesadillas
Enjoy a vibrant twist on a classic quesadilla by pairing savory pork with sweet pineapple and a hint of chili for a balanced and satisfying meal. The lean pork and low-fat cheese provide ample protein, while the pineapple adds a tangy burst of flavor. Perfectly crisped on the outside and melty on the inside, this dish hits the mark on both taste and nutrition.
INGREDIENTS
3 oz Lean Pork Tenderloin
1 Whole Wheat Tortilla
0.25 cup Low-Fat Shredded Cheese
0.33 cup Pineapple Chunks
0.5 medium Red Bell Pepper
0.5 tsp Crushed Red Chili Flakes
Olive Oil Spray
PREPARATION
Slice the pork tenderloin into thin strips and season lightly with salt, pepper, and the crushed red chili flakes.
Heat a non-stick skillet over medium-high heat and lightly spray with olive oil. Sauté the pork strips for 3-4 minutes on each side until browned and just cooked through.
Remove the pork and add thin slices of red bell pepper to the skillet. Sauté for about 2 minutes until they soften slightly.
Return the pork to the skillet, mix with the peppers, and add the pineapple chunks. Stir gently to combine and heat through for another minute.
Lay out the whole wheat tortilla on a clean surface. Evenly sprinkle the low-fat shredded cheese over one half of the tortilla.
Spoon the warm pork, pepper, and pineapple mixture on top of the cheese. Fold the tortilla in half over the filling.
Wipe the skillet clean and reheat over medium heat. Place the quesadilla in the skillet and cook for about 2-3 minutes per side, or until the tortilla is crisp and the cheese is melted.
Remove from the skillet, let it cool slightly, then cut into wedges and serve immediately.