Cheer on your favorite team with these
savory quesadillas that work well as appetizers or part of a
buffet. Use leftover pork roast (or use Spicy
Latin Pork Roast). Serve with your favorite tomato salsa
or try Mango Salsa.
Quarterback
Quesadillas
- 8 (10-inch) flour tortillas
1 pound cooked pork roast, chopped
1 cup reduced-fat Monterey Jack cheese
1 to 2 jalapeno peppers, seeded and minced (use rubber gloves
when handling hot peppers)
1/4 cup minced onion
4 tablespoons minced cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
Salsa, homemade or purchased for accompaniment
- 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. Place quesadillas, not touching, on
shallow baking pans.
- Bake in a 500 degree F.
oven until tortillas are crisp and golden; about 5 minutes.
- Transfer to large cutting
board and cut into wedges to serve with salsa.
Serves 8.
Nutrition Facts
Calories 250 calories
Protein 15 grams
Fat 12 grams
Sodium 205 milligrams
Cholesterol 43 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
