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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. pork loin roast (cooked, chopped)
- 8 flour tortillas (10-inch)
- 1 cup Monterey Jack cheese (reduced-fat, shredded)
- 2 jalapeno chiles (seeded and minced*)
- 1/4 cup onion (minced)
- 4 Tbsp. cilantro (minced)
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- salsa (homemade or purchased)
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Directions
- 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.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium490mg20% |
| Potassium320mg9% |
| Protein19g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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