8 (10 inch) flour tortillas
1 pound cooked pork roast, chopped
1 cup reduced-fat Monterey Jack cheese
1 jalapeño pepper *, to taste, seeded and minced
1/4 cup minced onion
4 tablespoons minced cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
Tomato salsa, homemade or purchased or serve with fruit salsa
Servings: 8
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. Place quesadillas, not touching, on shallow baking pans. Bake in a 500ºF oven until tortillas are crisp and golden; about 5 minutes.
2. Transfer to large cutting board and cut into wedges to serve with salsa.
Preparation Time: 5 minutes
Notes: * Use rubber gloves when handling hot peppers
1 pound cooked pork roast, chopped
1 cup reduced-fat Monterey Jack cheese
1 jalapeño pepper *, to taste, seeded and minced
1/4 cup minced onion
4 tablespoons minced cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
Tomato salsa, homemade or purchased or serve with fruit salsa
Servings: 8
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. Place quesadillas, not touching, on shallow baking pans. Bake in a 500ºF oven until tortillas are crisp and golden; about 5 minutes.
2. Transfer to large cutting board and cut into wedges to serve with salsa.
Preparation Time: 5 minutes
Notes: * Use rubber gloves when handling hot peppers
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