Pork Quesadillas With Goats Cheese & Cilantro Dip

• Dip: 2 oz goats cheese
• 2 tbs low-fat mayonnaise
• 2 tbs low/non-fat plain yogurt
• Juice 1 lime
• 2 jalapenos, de-seeded
• 1 clove garlic
• Half cup cilantro leaves (packed)
• Red chili flakes, cayenne, salt & pepper to taste
• For quesadillas:
• 3 spinach tortillas
• 2 pork loin chops, trimmed
• 1 small onion
• 2 cloves garlic
• 1 small green pepper
• 1 tbsp ground cumin seeds
• 2 jalapenos, de-seeded
• 2 oz finely grated chedder/jack/pepper jack cheese
• canola oil for sauteeing

1. To make the dip: Place all dip ingredients in a small capacity food blender and blend to a paste.
2. Trim pork chops, and cut into half inch cubes, season with salt and pepper.
3. Finely dice onion, pepper, jalapeno and mince the garlic and saute in a non-stick skillet over medium to med-high heat until softened. Add the pork and the cumin seeds, and saute until pork is sealed: 5 minutes or so. Try not to overcook, the pork should not be tough. Remove pork to a bowl and wipe out skillet with a paper towel, and lightly coat with olive/canola oil. Over medium heat, place a tortilla in the skillet and sprinkle a little cheddar cheese over half. Add 3 heaped tablespoons pork mixture, and another sprinkle of cheese and with a spatula, flip the other side of the tortilla over the filling. Cook approx 3 minutes each side until browned and crispy. Cut in half. Continue until all pork mixture is used up: and serve three halves per person and 2 tbsps dip.

goats cheese, mayonnaise, yogurt, lime, jalapenos, clove garlic, cilantro, red chili flakes, tortillas, pork loin chops, onion, garlic, green pepper, ground cumin, jalapenos, cheese, canola oil

Taken from www.epicurious.com/recipes/member/views/pork-quesadillas-with-goats-cheese-cilantro-dip-1219938 (may not work)