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Quarterback quesadillas
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| Artist: |
_ |
| Categories: |
Meats, Snacks |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| | 10-inch flour tortillas | | 1
| lbs | Cooked pork roast, chopped | | 1
| cup | Reduced-fat Monterey Jack | | 2
| | Jalapeno peppers | | | - seeded and minced* | | 1/4
| cup | Minced onion | | 4
| tbsp | Minced cilantro | | 1/4
| tsp | Salt | | 1/2
| tsp | Black pepper | | | Tomato or fruit salsa | | | -(homemade or purchased) |
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Procedures:
| 1 | *(use rubber gloves when handling hot peppers) eliminate pre-game hosting hassles by serving these quick, easy treats. | | 2 | In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper. | | 3 | Arrange one-eighth of the filling on each tortilla, covering half of it. | | 4 | Fold the tortilla over to make a half-moon. | | 5 | Place quesadillas, not touching, on shallow baking pans. | | 6 | Bake in a 500 °F. | | 7 | Oven until tortillas are crisp and golden; about 5 minutes. | | 8 | Transfer to large cutting board and cut into wedges to serve with salsa. | | 9 | Servings: 8 cooking time: 5 minutes nutrient information per serving: calories: 250. | | 10 | Fat: 12 g. | | 11 | Sodium: 205 mg. | | 12 | Protein: 15 g. | | 13 | Cholesterol: 43 mg. |
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