Recipe: Charred Poblano Pork Quesadillas
Summary: This is a great recipe to use your leftover pork or chicken.
- 1 teaspoon Canola oil
- 1 cup Poblano peppers, sliced into 1/4-inch strips
- 1 cup Ham, diced (1/4-inch)
- 1 cup California Black Ripe Olives, sliced
- 1/4 cup Cilantro, chopped
- 6 ounce Grated asadero cheese*
- 1/2 pound Grilled pork tenderloin, thinly sliced
- 8 (7-inch) Whole wheat High fiber tortillas
- Heat oil in a large sauté pan over medium-high heat. Add pepper and onions and cook for 4-6 minutes, stirring occasionally, until charred and tender. Mix in California Ripe Olives and cilantro, remove from heat and set aside.
- Place 4 tortillas on a clean surface. Sprinkle each with approximately 1 1/2 ounces of cheese, 2 ounces of pork and 1/2 cup of pepper and onion mixture.
- Top with remaining tortillas and cook in a nonstick sauté pan over medium heat for approximately 2 minutes on each side until cheese is melted and tortillas are lightly browned.
- Transfer cooked quesadillas to a clean cutting board and slice into wedges before serving.
* substitute low fat Monterey Jack cheese if necessary
Number of servings (yield): 4
Photo and Recipe adapted from: http://www.lindsayolives.com/recipes/appetizers-and-snacks/charred-poblano-pork-quesadillas.html