Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound cooked Smithfield Lean Generation Pork roast, chopped
- 1 cup grated reduced-fat Monterey Jack cheese
- 1-2 jalapeno peppers (optional) seeded and minced (Use rubber gloves when handling hot peppers)
- 1/4 cup minced onion
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 8-10-inch flour tortillas
- Tomato salsa
Directions
Preheat oven 500 degrees Fahrenheit.
In a large bowl mix together the pork, cheese, jalapeno, onion, cilantro, salt, and pepper. Arrange one-eighth of the filling on half of each tortilla. Fold each tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake until quesadillas are crisp and golden, about 5 minutes. Transfer to a cutting board, cut into wedges, and serve with salsa.
Important: Smithfield Lean Generation Pork cooks 15-20% faster than ordinary pork. Do not overcook.
Category:Tex-Mex Recipes
Category:Tex-Mex Vegetarian