Charred Poblano Pork Quesadillas


  • 1 teaspoon canola oil
  • 1 cup poblano peppers, sliced into 1/4-inch strips
  • 1 cup ham, diced (1/4-inch)
  • 1 cup California Black Ripe Olives, sliced
  • 1/4 cup cilantro, chopped
  • 6 ounces 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.

* 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%