Recipe Details

Grilled Pork and Cheese Quesadillas

Number of Servings: 16

Serving Size: 1/4 quesadilla

A quick Mexican meal with great flavor. Use the Cherry Tomato Salsa for an extra flavor and low sodium meal.

Name: Amount:
Cooking spray
lb ground pork loin 1
minced garlic 2 tsp
Salt and pepper to taste
reduced-fat cheddar cheese 0.50 cup
reduced-fat Monterey Jack cheese 0.50 cup
scallions, thinly sliced 4
(4 oz) can chopped green chilies, drained 1
(6-inch) corn or whole-wheat flour tortillas 8
nonfat sour cream or nonfat Greek-style yogurt 0.50 cup
prepared Roasted Pepper and Cherry Tomato Salsa. 0.50 cup
Note: If using purchased salsa, sodium content will be much higher.

Spray a nonstick skillet with cooking spray.


Cook the ground pork and garlic for about 5 to 7 minutes until there are no traces of pink in the meat.


Drain any excess fat; season with salt and pepper to taste.


Combine the pork with the cheeses, scallions, and green chilies.


Spread the filling evenly over four tortillas.


Top with remaining tortillas to form a quesadilla and press lightly together.


Heat a nonstick pan over medium heat.


Lightly coat the pan with cooking spray.


Place the quesadilla in a pan andcook for 2 minutes on each side until lightly toasted.


Cut into wedges to serve. Serve with sour cream and salsa.

Nutritional Information (per serving)
Calories 85
Calories from Fat 20
Total Fat 2g
Saturated Fat 1g
Cholesterol 20mg
Sodium 95mg
Potassium n/a
Carbohydrates 7g
Dietary Fiber 1g
Sugars 1g
Protein 9g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Starch 1 Lean Meat