Charred Poblano Pork Quesadillas
Found In: Appetizer, Entree
| 1 tsp. | Canola oil |
| 1 cup | Sliced poblano peppers (1/4-inch strips) |
| 1 cup | Sliced yellow onions (1/4-inch strips) |
| 1 cup | Sliced California Ripe Olives |
| 1/4 cup | Chopped cilantro |
| 6 oz. | Grated asadero cheese* |
| 1/2 pound | Grilled pork tenderloin, thinly sliced |
| 8 (7-inch) | Whole wheat High fiber tortillas |
Heat oil in a large sauté pan over medium-high heat. Add pepper and onions and cook for 4-6 minutes, stirring occasionally, until charred and tender. Mix in California Ripe Olives and cilantro, remove from heat and set aside.
Place 4 tortillas on a clean surface. Sprinkle each with approximately 1 1/2 ounces of cheese, 2 ounces of pork and 1/2 cup of pepper and onion mixture.
Top with remaining tortillas and cook in a nonstick sauté pan over medium heat for approximately 2 minutes on each side until cheese is melted and tortillas are lightly browned. Transfer cooked quesadillas to a clean cutting board and slice into wedges before serving. Serves 4.
* substitute low fat Monterey Jack cheese if necessary
Nutritional Analysis Per Serving:
Calories 523, Fat 19g, Cholesterol 65mg, Sodium 1376mg, Carbohydrate 56g, Protein 32g, Calories from fat 33%
