Recipe - Quarterback Quesadillas

8 10inch flour tortillas
1 pound Cooked pork roast, chopped
1 cup Reducedfat Monterey Jack
cheese
1 Jalapeno peppers, seeded and
minced (up to 2)
One fourth cup Minced onion
4 tablespoon Minced cilantro
One fourth teaspoon Salt
One half teaspoon Black pepper
Tomato salsa, homemade or
purchased

1. In large bowl, stir together the pork, cheese, peppers, onion, cilantro,
salt and pepper. Arrange oneeighth of the filling on each tortilla,
covering half of it. Fold the tortilla over to make a halfmoon.

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.