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Mu Shu Pork Quesadillas – grilled flour tortillas filled with slow cooked pork, cabbage, mushrooms, green onions, a hoisin sauce, and lots of Monterey Jack cheese!
Can you believe its time to talk about back to school already?
We still have about a week and a half of summer left but all my friends from home are already sending their kids to school! Crazy!
We have started our fall activities though, which means we have football practice 3 nights a week, the littles have gymnastics, and we start soccer any day now.
I’m honestly not sure how I’m going to pull it all off this fall.
Mu Shu Pork Quesadillas!
I think I’ve talked about my love of mu shu pork extensively and if you’ve never had it, it’s pork with mushrooms and cabbage and green onions in a really delicious, kinda sweet hoisin sauce. And then it’s served with these really thin crepe-like pancakes.
It’s my go-to Chinese food order. Except we moved away from the place that does it best and I haven’t had it in probably a year.
And a year’s a long time to go without mu shu pork.
So I used a pork loin that I slow cooked the other day to make these quesadillas. They have the same taste but they also have melty cheese which means I might love these even more.
The veggies take just a few minutes to quickly saute. And then you just let them soak up with yummy sauce.
Quick tip: for the cabbage, I buy angel hair cole slaw whenever I do any kind of mu shu pork recipe. It makes life so much easier. And it’s just really thinly shredded cabbage.
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- 1 Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet
- 2 teaspoon olive oil
- 1 white onion, thinly sliced
- 8 ounces mushrooms, sliced
- ½ cup green onions, thinly sliced
- 4 cups cabbage, very thinly sliced
- ¼ cup soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sriracha
- salt and pepper
- 4 large flour tortillas
- 2 cups monterey jack cheese, shredded
- green onions, optional, for assemle
- Put the Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet in slow cooker and cook on low 8 hours or high 4 hours, until easily shredded. Remove and use 2 forks to shred. Set aside. (You probably won't use all the meat for this recipe. A salad the next day with the leftovers would be delicious!)
- Once the meat is cooked, heat the olive oil over medium heat. Add the onion and cook , stirring frequently, until softened and almost translucent. Add mushrooms and sliced green onions; cook until mushrooms, green onions and cabbage. Cook, stirring, until the mushrooms are softened.
- While the veggies are cooking, whisk together soy sauce, hoisin, rice wine vinegar, sesame oil, honey, garlic, ginger, sriracha, and salt and pepper in a small bowl. Pour this over the vegetable and stir; cook until the veggies have absorbed the liquid. You don't want any liquid in your quesadillas.
- To assemble your quesadillas, lay a flour tortilla flat and cover one half with the vegetable mixture. Top with desired amount of pork, more green onions (if desired) and ½ cup of cheese.
- Fold the tortilla over and cook in a skillet on medium heat until golden brown and crisp. Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 88mgSodium: 1725mgCarbohydrates: 50gFiber: 7gSugar: 11gProtein: 35g