Pork Medallions with Port Sauce
INGREDIENTS:
6 6" flour tortillas 1 ts Oil
1 8 oz pkg. shredded cheddar Red or green salsa
Or Monterey jack cheese Slivered or sliced olives
1 cn Diced green chili peppers, Sour cream
Drained (4 oz) Jalopeno peppers
6 6" flour tortillas 1 ts Oil
1 8 oz pkg. shredded cheddar Red or green salsa
Or Monterey jack cheese Slivered or sliced olives
1 cn Diced green chili peppers, Sour cream
Drained (4 oz) Jalopeno peppers
1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese and peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle with oil. Heat skillet or griddle till a drop of water sizzles. Cook quesadillas, one at a time, over medium heat about 4 minutes (total) or till cheese is melted and tortillas are light brown, turning once.
2. To bake quesadillas, brush one side of the 3 tortillas with some oil. Place tortillas, oiled side down, on a baking sheet. Top with cheese, peppers, and remaining tortillas, and brush with remaining oil. Bake at 450F for 6 minutes, or until light brown.
3. To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalopeno peppers, if desired.
Nutritional information: 84 calories each serving, 5 g fat, 15 mg chol, 4 g prot., 5 g carbo, 121 mg sodium.
VARIATIONS:
Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes. Drain. Prepare the quesadillas as above except substitute the vegetable mixture for the peppers. Cook, and serve as directed.
Chicken-Jicama Quesadillas: Prepare the quesadillas as directed, except substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly mash the beans, stir into the cheese. Spread the mixture on top of three of the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and 2 T sliced green onion. Top with the remaining tortillas, cook and serve as directed. Nutritional information:
Vegetable: 86 cal Chicken: 101 cal
2. To bake quesadillas, brush one side of the 3 tortillas with some oil. Place tortillas, oiled side down, on a baking sheet. Top with cheese, peppers, and remaining tortillas, and brush with remaining oil. Bake at 450F for 6 minutes, or until light brown.
3. To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalopeno peppers, if desired.
Nutritional information: 84 calories each serving, 5 g fat, 15 mg chol, 4 g prot., 5 g carbo, 121 mg sodium.
VARIATIONS:
Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes. Drain. Prepare the quesadillas as above except substitute the vegetable mixture for the peppers. Cook, and serve as directed.
Chicken-Jicama Quesadillas: Prepare the quesadillas as directed, except substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly mash the beans, stir into the cheese. Spread the mixture on top of three of the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and 2 T sliced green onion. Top with the remaining tortillas, cook and serve as directed. Nutritional information:
Vegetable: 86 cal Chicken: 101 cal