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.

Robyn Webb
Recipe by Cooking Light March 2003

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

472 calories; calories from fat 23%; fat 12g; saturated fat 6.2g; mono fat 3.3g; poly fat 0.7g; protein 46g; carbohydrates 44.6g; fiber 3.7g; cholesterol 98mg; iron 3.9mg; sodium 972mg; calcium 434mg.
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