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Paprika Lime Pork Quesadilla

This is a quick and easy meal, great for a quick lunch. It works very well if using leftover Paprika Lime Pork for the quesadilla filling. In this picture, I added leftover mash potato to please my little customers. However this recipe works just as well with only Paprika Lime Pork and cheese as filling.


Paprika Lime Pork

  • 5 pork chops (or about 2 to 3 lbs of pork chops)
  • 2 tsp black pepper powder
  • 2 tsp paprika powder (may substitute with hot chili powder if preferred)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ½ tsp salt
  • ¼ tsp sugar
  • 1 tbsp oil
  • 2 limes, juiced


  • 5 uncooked quesadilla
  • 2 cups cheese, shredded (mozarella, pepperjack recommended)


  1. Mix all dry ingredients in a bowl.
  2. Sprinkle half of dry ingredients on each side of meat.
  3. Distribute oil over over top of powders placed on top of pork to prevent burning. May use oil spray if more convenient.
  4. Grease baking pan before placing thawed porkchops.
  5. Sprinkle juice of 1 lime over meat. Save juice of the other lime to add after meat is cooked.
  6. Place meat in preheated 375F oven until meat is cooked to desired tenderness. Slice meat into bite size pieces.
  7. Brown uncooked quesadilla in pan with 1 tsp of oil. Once one side is brown, flip over.
  8. Place shredded cheese on browned side, while the other side of quesadilla is being browned.
  9. Add sliced meat over shredded cheese, and half the quesadilla to cover the meat and cheese filling.
  10. Flip quesadilla over to brown the other side. Serve warm.


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