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Lunch recipe · from the recipe book

Chipotle-Style Pork Tenderloin Quesadillas with Pico

Smoky, cumin-rubbed pork tenderloin and melty Monterey-style cheddar tucked into crisp corn tortillas, brightened by a juicy fresh tomato-jalapeño pico.

Chipotle-Style Pork Tenderloin Quesadillas with Pico

Ingredients

  • 1 lb450 gPork tenderlointrimmed and cut into thin strips
  • 16 tortillas384 gCorn tortillas
  • 2½ medium300 gTomatoesfinely diced
  • ½ cup chopped80 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1 cup chopped150 gGreen bell pepperthinly sliced
  • 1 cup shredded110 gCheddar cheeseshredded
  • 1 tbsp15 gCanola oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the pico first: in a bowl, stir together the tomato, half the red onion, the jalapeño, the cilantro, the lime juice and a pinch of the salt (about a third). Set aside.
  2. In another bowl, toss the pork with the smoked paprika, cumin, oregano, black pepper and the remaining salt.
  3. Heat half the canola oil in a large skillet over medium-high heat. Add the bell pepper and the remaining half of the red onion and cook 4 minutes until softened; stir in the garlic for 30 seconds, then move to a plate.
  4. Add the remaining half of the canola oil and the pork in one layer. Cook 4–5 minutes, turning, until browned and 145°F (63°C) inside; let rest 3 minutes, then mix with the pepper and onion.
  5. Wipe the skillet and set it over medium heat. Warm the corn tortillas a few at a time for 20 seconds per side so they bend without cracking.
  6. Lay 8 tortillas flat; scatter half the cheddar over them, top with the pork mixture, then the remaining half of the cheddar, and cover with the other 8 tortillas.
  7. Cook the quesadillas in the dry skillet, two at a time, 2–3 minutes per side until crisp and the cheese melts.
  8. Cut each into wedges and serve 2 quesadillas per person with the pico spooned over or alongside.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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