Just like peas and carrots are a perfect pairing we all know that pork and apples are no exception to the rule. I love making pork dinners with a saute of apples but I wanted something a bit different and a bit unusual (in the best way of course!). My father had brought my husband and I tons, and I mean tons, of the white floured tortilla a while back, and although I love making wraps for lunch I don't like having one type of food all the time! Quesadilla was the answer for one dinner night when I felt a bit like experimenting with my food. Sliced pork, sliced apples, basil, purple cabbage and monteray jack cheese were all placed into the quesadilla, and I have to say it was oh so delicious!

Makes 4 quesadillas


  • 4-6 Pork cutlets, cooked, seared and sliced
  • White floured tortilla (or use your favourite)
  • jar of mild or hot chunky tomato salsa
  • monteray jack cheese, grated
  • 2 apples, sliced thin
  • 1 cup purple cabbage, shredded
  • 6 large fresh basil leaves, sliced thin
  • freshly cracked black pepper

1. Heat oil in a large non-stick skillet on medium high heat, season the pork cutlets and sear them for about 3-4 minutes per side. This should not take long to cook. Cool the pork and slice it thin. Clean out the skillet so you can use it later for your quesadillas.

2. Heat the non-stick skillet on medium heat, and place one tortilla onto the pan. Spoon a little tomato salsa, sprinkle on a generous handful of monteray jack cheese and start to layer the other ingredients - finishing with another sprinkle of cheese and topping it with another tortilla.

3. Once the cheese starts to melt on the bottom and the tortilla starts to crisp up a bit, flip over the tortilla using a wide spatula and cook the other side the same way. Then place it onto a cutting board, let it cool for a minute, then cut it into 6 pieces. Serve warm with additional salsa.

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