Quarterback Quesadillas
Quarterback Quesadillas
8 (10 inch) flour tortillas
1 pound cooked pork roast, chopped
1 cup reduced-fat Monterey Jack cheese
1 jalapeo pepper *, to taste,
seeded and minced
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1/4 cup minced onion
4 tablespoons minced cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
Tomato salsa
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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 400F oven until tortillas are crisp and golden;
about 5 minutes. Transfer to large cutting board and cut into wedges to serve with salsa.
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