Yield: 8 Servings
Measure | Ingredient |
---|---|
8 \N | 10-inch flour tortillas |
1 pounds | Cooked pork roast, chopped |
1 cup | Reduced-fat Monterey Jack cheese |
1 \N | Jalapeno peppers, seeded and minced (up to 2) |
¼ cup | Minced onion |
4 tablespoons | Minced cilantro |
¼ teaspoon | Salt |
½ teaspoon | Black pepper |
\N \N | Tomato salsa, homemade or purchased |
1. In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon.
2. Place quesadillas, not touching, on shallow baking pans. Bake in a 500 degrees F. oven until tortillas are crisp and golden; about 5 minutes.
3. Transfer to large cutting board and cut into wedges to serve with salsa.
Source: National Pork Producers Council NUTRITIONAL INFORMATION per serving: 250 Calories; 12gm Fat; 205gm Sodium; 15gm Protein; 43mg Cholesterol
Posted to The Gourmet Connection Recipe Page Newsletter 19 Jan 97 by Gourmet Connection <capco@...> on Sun, 19 Jan 1997.