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Quarterback Quesadillas

8 10-inch flour tortillas
1 lb Cooked pork roast, chopped
1 c Reduced-fat Monterey Jack cheese
1 Jalapeno peppers, seeded and minced (up to 2)
1/4 c Minced onion
4 tb Minced cilantro
1/4 ts Salt
1/2 ts Black pepper
Tomato salsa, homemade or purchased


In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon.


Place quesadillas, not touching, on shallow baking pans. Bake in a 500 degrees F. oven until tortillas are crisp and golden; about 5 minutes.


Transfer to large cutting board and cut into wedges to serve with salsa.





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