| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | 8 | Servings | ||
INGREDIENTS
| 8 | 10-inch flour tortillas | |
| 1 | lb | Cooked pork roast, chopped |
| 1 | c | Reduced-fat Monterey Jack cheese |
| 1 | Jalapeno peppers, seeded and minced (up to 2) | |
| 1/4 | c | Minced onion |
| 4 | tb | Minced cilantro |
| 1/4 | ts | Salt |
| 1/2 | ts | Black pepper |
| Tomato salsa, homemade or purchased |
INSTRUCTIONS
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@norwich.net> on Sun, 19 Jan 1997.
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