Quarterback Quesadillas

• 1 pound cooked Smithfield Lean Generation Pork roast, chopped
• 1 cup (225 ml) reduced-fat Monterey Jack cheese, grated
• 1 or more jalapeno peppers (optional), seeded and minced (Use rubber gloves when handling hot peppers)
• 1/4 cup (60 ml) onion, minced
• 1/4 cup (60 ml) cilantro, chopped
• 1/4 tsp (1 ml) salt
• 1/2 tsp (2 ml) black pepper
• 8 10-inch flour tortillas
• tomato salsa

1. Preheat oven 500 degrees (250 C.).
2. In a large bowl mix together the pork, cheese, jalapeno, onion, cilantro, salt, and pepper.
3. Arrange one-eighth of the filling on half of each tortilla.
4. Fold each tortilla over to make a half-moon.
5. Place quesadillas, not touching, on shallow baking pans.
6. Bake until quesadillas are crisp and golden, about 5 minutes.
7. Transfer to a cutting board, cut into wedges, and serve with salsa.

pork roast, cheese, peppers, onion, cilantro, salt, black pepper, flour tortillas, tomato salsa

Taken from online-cookbook.com/goto/cook/rpage/000CA6 (may not work)