Low Carb Recipe
Baked Quesadillas make a quick and delicious lunch or light dinner. You may substitute chicken or beef for the pork.
2 tablespoons olive oil, divided
1/2 small onion, chopped
1 pound cooked pork roast, cut into very thin strips
1 cup grated Monterey Jack
1/4 cup green salsa
1 jalapeno pepper, seeded and finely chopped (optional)
1/4 cup chopped cilantro
1/2 teaspoon black pepper
1/4 teaspoon salt
8 whole wheat low carb tortillas
Heat oven to 450-degrees. Heat oil in large skillet over medium-high heat. Cook onion five minutes, until softened. Transfer to a bowl. Add pork, cheese, salsa, jalapeno, cilantro, pepper and salt. Mix well.
Brush one side of each tortilla with remaining oil. Spoon one-eighth of pork mixture over half of non-oiled side. Fold in half over filling.
Arrange on a baking sheet. Bake five minutes, until crisp and golden. Serve with additional salsa.
Recipe makes 4 servings
Serving size: 2 baked quesadillas
Carbs: 7.5g; Fiber: 18g; Protein: 40g; Fat: 32g; Calories: 506