1/2 cup chopped onion
2 tsps bottled minced garlic
1 lb ground pork loin
1 (4.5-oz) can chopped green chilies, undrained
8 (6 1/2 inch) flour tortillas
1 1/2 cups (6 oz) pre-shredded light Mexican cheese blend
1/4 cup chopped green onions
1/2 cup fat-free sour cream
1/2 cup bottled salsa
1. Preheat broiler.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, pork, and chiles; cook six minutes or until browned, stirring to crumble.
3. Place 4 tortillas in a single layer on a baking sheet. Spread about 1/3 cup pork mixture over each tortilla; top each with about 1/3-cup cheese, 1 tablespoon green onions, and 1 tortilla.
4. Broil quesadillas for 1-1/2 minutes on each side or until crisp. Cut each tortilla into four wedges. Serve with sour cream and salsa.
Yield: 4 servings (serving size: 4 wedges, 2 Tbsp. sour cream, and 2 Tbsp. salsa.
Calories: 472, Fat 12 grams, Protein 46 mg, Carb 44.6 grams,
Fiber 3.7 grams, Chol 98 mg, Sodium 972 mg, Calcium 434mg.