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Pork Quesadillas

Sandra Cannon


  • 1 pound cooked Smithfield Lean Generation Pork roast, chopped
  • 1 cup (225 ml) reduced-fat Monterey Jack cheese, grated
  • 1 or more jalapeno peppers (optional), seeded and minced (Use rubber gloves when handling hot peppers)
  • 1/4 cup (60 ml) onion, minced
  • 1/4 cup (60 ml) cilantro, chopped
  • 1/4 tsp (1 ml) salt
  • 1/2 tsp (2 ml) black pepper
  • 8 10-inch flour tortillas
  • tomato salsa
  • Preheat oven 500 degrees (250 C.).
  • In a large bowl mix together the pork, cheese, jalapeno, onion, cilantro, salt, and pepper.
  • Arrange one-eighth of the filling on half of each tortilla.
  • Fold each tortilla over to make a half-moon.
  • Place quesadillas, not touching, on shallow baking pans.
  • Bake until quesadillas are crisp and golden, about 5 minutes.
  • Transfer to a cutting board, cut into wedges, and serve with salsa.
Important: Smithfield Lean Generation Pork cooks 15-20% faster than ordinary pork. Do not overcook.

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