Quarterback quesadillas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 10-inch flour tortillas | |
| 1 | pounds | Cooked pork roast, chopped |
| 1 | cup | Reduced-fat Monterey Jack cheese |
| 1 | Jalapeno peppers, seeded and minced (up to 2) | |
| ¼ | cup | Minced onion |
| 4 | tablespoons | Minced cilantro |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| Tomato salsa, homemade or purchased | ||
Directions
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.