Quarterback Quesadillas



  • 1 pound 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 tablespoons cilantro (minced)
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • salsa (homemade or purchased)
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    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 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.
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