Pork And Cheese Quesadillas

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ask for ground pork loin at your grocer's meat counter. To vary the flavor of the quesadillas, but the skinless, boneless chicken breasts, and grind them in a food processor.

Ingredients

• Cooking spray
• 1/2 cup chopped onion
• 2 teaspoons bottled minced garlic
• 1 pound ground pork loin
• 1 (4.5-ounce) can chopped green chiles, undrained
• 8 (6 1/2-inch) flour tortillas
• 1 1/2 cups (6 ounces) preshredded light Mexican cheese blend
• 1/4 cup chopped green onions
• 1/2 cup fat-free sour cream
• 1/2 cup bottled salsa

Directions

1. Preheat broiler.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add onion, garlic, pork, and chiles; cook 6 minutes or until browned, stirring to crumble.
4. Place 4 tortillas in a single layer on a baking sheet.
5. Spread about 1/3 pork mixture over each tortilla; top each with about 1/3 cup cheese, 1 tablespoon green onions, and 1 tortilla.
6. Broil quesadillas 1 1/2 minutes on each side or until crisp.
7. Cut each quesadilla into 4 wedges.
8. Serve with sour cream and salsa.

Yield: 4 servings (serving size: 4 wedges, 2 tablespoons sour cream, and 2 tablespoons salsa)