Pork and Cheese Quesadillas

Cooking Light
Ask for ground pork loin at your grocer's meat counter. To vary the flavor of the quesadillas, buy skinless, boneless chicken breasts, and grind them in a food processor to use in place of the pork.
4 servings (serving size: 4 wedges, 2 tablespoons sour cream, and 2 tablespoons salsa)


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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 (such as Mission)
1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)
1/4 cup chopped green onions
1/2 cup fat-free sour cream
1/2 cup bottled salsa


Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, pork, and chiles; cook 6 minutes or until browned, stirring to crumble.

Place 4 tortillas in a single layer on a baking sheet. Spread about 1/3 cup pork mixture over each tortilla; top each with about 1/3 cup cheese, 1 tablespoon green onions, and 1 tortilla.

Broil quesadillas for 1 1/2 minutes on each side or until crisp. Cut each tortilla into 4 wedges. Serve with sour cream and salsa.

Created date

September 2004

Nutritional Information

Calories 472
Caloriesfromfat 23 %
Fat 12 g
Satfat 6.2 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 46 g
Carbohydrate 44.6 g
Fiber 3.7 g
Cholesterol 98 mg
Iron 3.9 mg
Sodium 972 mg
Calcium 434 mg