Pork and Rice Quesadillas with Orange Salsa

• Cooking spray
• 1 cup instant rice, cooked according to package directions
• 2 cups diced roasted pork loin
• 1 (15-ounce) can black beans, drained
• 1 cup chopped arugula leaves
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced oil-packed sun-dried tomatoes
• 6 burrito-size flour tortillas, regular or flavored
• 1 recipe Orange Salsa, recipe follows
• 1 (11-ounce) can Mandarin oranges, drained and chopped
• 1/4 cup diced red bell pepper
• 2 tablespoons freshly chopped scallions
• 2 tablespoons freshly chopped cilantro leaves
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper

1. Coat a stove-top griddle with cooking spray and set over medium-high heat to preheat.
2. In a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes.
3. Mix well to combine.
4. Arrange tortillas on a flat surface.
5. Top 1 side of the tortillas with pork mixture.
6. Fold the other side over to cover filling.
7. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts.
8. Serve with orange salsa.
9. Combine all ingredients in a medium bowl and toss to combine.
10. Yield: 4 servings

cooking spray, instant rice, pork loin, black beans, arugula, shredded monterey jack cheese, tomatoes, flour tortillas, orange salsa, oranges, red bell pepper, scallions, cilantro, lemon juice, ground cumin, salt

Taken from www.foodnetwork.com/recipes/robin-miller/pork-and-rice-quesadillas-with-orange-salsa-recipe.html (may not work)