| 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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