Grilled Pork and Cheese Quesadillas
Per ServingGrilled Pork and Cheese Quesadillas |
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|---|---|---|
| Makes: 16 | ||
| Serving Size: 1/4 quesadilla | ||
| Calories | 85 | |
| Fat | 2.5 | g |
| Saturated Fat | 1.2 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 7 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 20 | mg |
| Sodium | 95 mg (without added salt) | |
| Protein | 9 | g |
| Choices: Starch 0.5, Lean meat 1 | ||
- Makes: 16
- Serving Size: 1/4 quesadilla
- Preparation Time: 5 minutes
- Cooking Time: 25 minute
Ingredients
| Cooking spray | ||
| 1 | lb. | ground pork loin |
| 2 | tsp. | minced garlic |
| Salt and pepper to taste | ||
| 1/2 | cup | reduced-fat cheddar cheese |
| 1/2 | cup | reduced-fat Monterey Jack cheese |
| 4 | scallions, thinly sliced | |
| 1 | (4-oz.) can chopped green chilies, drained | |
| 8 | (6-inch) corn or whole-wheat flour tortillas | |
| Garnishes | ||
| 1/2 | cup | nonfat sour cream or nonfat Greek-style yogurt |
| 1/2 | cup | prepared Roasted Pepper and Cherry Tomato Salsa. Note: If using purchased salsa, sodium content will be much higher. |
Directions
- Spray a nonstick skillet with cooking spray. Cook the ground pork and garlic for about 5 to 7 minutes until there are no traces of pink in the meat. Drain any excess fat; season with salt and pepper to taste.
- Combine the pork with the cheeses, scallions, and green chilies. Spread the filling evenly over four tortillas. Top with remaining tortillas to form a quesadilla and press lightly together.
- Heat a nonstick pan over medium heat. Lightly coat the pan with cooking spray. Place the quesadilla in a pan andcook for 2 minutes on each side until lightly toasted. Cut into wedges to serve. Serve with sour cream and salsa.
