Pork and Corn Quesadillas with Lime Yogurt

Crisp griddled tortillas wrap spiced pork, charred corn, and melted Monterey Jack, with cool lime yogurt and a crunchy cabbage salad to balance each bite.

40 min

4 servings

Golden pork and corn quesadilla wedges sit beside lime yogurt and crunchy cabbage salad.

Ingredients

1 lb pork tenderloin, cut into thin strips

1 tsp chili powder

1/2 tsp ground cumin

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp neutral oil

2 ears fresh corn, kernels cut from cobs

2 cups shredded Monterey Jack cheese

8 medium flour tortillas

3/4 cup plain Greek yogurt

2 medium limes, zested and juiced

2 tbsp chopped fresh cilantro

4 cups finely shredded green cabbage

1 red bell pepper, thinly sliced

1 tbsp extra-virgin olive oil

Equipment

Large skillet or griddle · Instant-read thermometer · Wire rack · Rimmed sheet pan · Mixing bowls · Sharp knife

Protect crisp tortillas

Transfer each batch to an uncovered wire rack in the warm oven; stacking hot quesadillas traps steam.

Keep cool sides separate

Serve the lime-yogurt dip and cabbage salad beside the wedges so they stay cool and the tortillas stay crisp.

Prepare and cook pork

01. Warm the oven to 200 F and set a rack over a pan; mix yogurt with lime and cilantro, then chill the dip while you work.

02. Coat pork strips evenly with chili powder, cumin, salt, pepper, and oil so they season consistently in the pan.

03. Sear pork in one layer, turning once, until browned and 145 F at the thickest point; rest it on a clean board for 3 minutes.

Make the sides

04. Char corn in the same hot skillet, stirring only occasionally so the kernels blister instead of steaming.

05. Toss cabbage and bell pepper with olive oil, lime, salt, and cilantro shortly before serving to keep them crisp.

06. Cut the rested pork into small pieces and mix with the corn; keep the filling warm and relatively dry for easier folding.

Griddle and serve

07. Layer cheese, pork, and corn over half of each tortilla, then add a little more cheese before folding to help seal it.

08. Griddle in uncrowded batches, turning once, until both sides are golden and the cheese melts through the filling.

09. Hold finished pieces uncovered on the rack in the low oven so steam escapes and the first batch stays crisp.

10. Cut quesadillas into wedges and serve with lime-yogurt dip and cabbage salad on the side.