Quarterback quesadillas

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.

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