The Good and Good for You Challenge Week 4: Pork And Mushroom Quesadillas (and a Giveaway)

Pin It

This is the fourth and final week of the Good and Good for You Challenge from the National Pork Board—not that taking care of your family and eating well actually expires, right? As a big ol’ thank you for being here, there’s a giveaway at the bottom of the post! 

This week I made Pork And Mushroom Quesadillas using this week’s selection: pork sirloin cutlets. I enjoy sit-down family dinners, but I also love it when everyone gathers in the kitchen and hangs out while I’m cooking, and then I scoop food right out of the skillet or off the cutting board onto an outstretched plate. This was that kind of a meal.

Pork And Mushroom Quesadillas

Prep Time: 15 minutes
Cook Time: 10 minutes

• 12 ounces pork cutlets, pounded 1/4-inch thick
• 1/4 cup olive oil with garlic, OR olive oil, divided
• salt , to taste
• 6 ounces fresh mushrooms, sliced
• 1/3 cup green onions, sliced
• 8 ounces Swiss cheese, OR Gruyere cheese, shredded (2 cups)
• 4 large flour tortillas, (9-to 10-inch)

Stack cutlets and cut crosswise in half, then cut each stack lengthwise into matchstick-size pieces. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat; stir-fry pork for 2 minutes or until no longer pink. Remove pork from skillet with slotted spoon. Season to taste with salt.

Add 1 tablespoon oil to skillet. Add mushrooms and onions to skillet; stir-fry for 1-2 minutes or until crisp-tender. Remove from skillet. Wipe skillet with paper towels.

To assemble, sprinkle 1/4 cup cheese over half of each tortilla. Top each with pork and mushroom mixture. Sprinkle each with 1/4 cup of remaining cheese. Fold tortillas in half; pressing gently.

Add 1 tablespoon oil to skillet. Cook quesadillas, 2 at a time, over medium heat for 2-4 minutes or until golden and cheese is melted, turning once. Remove quesadillas from skillet; loosely cover with foil to keep warm. Repeat with remaining 1 tablespoon oil and quesadillas. Cut quesadillas into wedges to serve.

Serves 4.

Make sure to have plenty of sour cream on hand. We love it! When my 8-year-old daughter was little, we’d catch her eating it straight out of the carton.

Have you ever attempted to shred Swiss cheese? It’s a challenge, but oh, so good hot and melted.

The Giveaway

This is the last week of the Good and Good for You Challenge and I’m giving one of you some of the same items I’ve been using during the challenge:

• 8 $5 pork coupons for Publix ($40 worth of free pork!)
• Water bottle
• Reusable grocery bag
• Meat thermometer
• Pedometer
• Recipe book

You have up to 3 chances to win! Do one or all, leave a separate comment for each:

1. Leave a comment on this post. What’s your favorite cut of pork? (I’ve enjoyed all that we’ve tried during this challenge, but bacon will always be my favorite. I think I could eat bacon on just about anything.)

2. Tweet about this giveaway! Here’s a sample tweet:

Pork & Mushroom Quesadillas & a giveaway! (via @dawnMHSH) http://bit.ly/wjzDKi @allaboutpork #Publix4Pork #giveaway

Come back and leave another comment on this post, pretty please.

3. Like My Home Sweet Home on Facebook for a 3rd entry and leave a separate comment so I’ll know that you did.

This giveaway ends Wednesday, February 22.

{This post is brought to you by Publix, the National Pork Board, and the Motherhood on this post series. Opinions expressed are my own.}

Tagged as: #Publix4Pork