[CH] Charred Poblano Pork Quesadillas

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Charred Poblano Pork Quesadillas

MeasureIngredient
1 tsp.Canola oil
1 cupSliced poblano peppers (1/4-inch strips)
1 cupSliced yellow onions (1/4-inch strips)
1 cupSliced California Ripe Olives
1/4 cupChopped cilantro
6 oz.Grated asadero cheese*
1/2 poundGrilled pork tenderloin, thinly sliced
8 (7-inch)Flour tortillas

Directions:
Heat oil in a large sauté pan over medium-high heat. Add pepper 
and onions and cook for 4-6 minutes, stirring occasionally, until 
charred and tender. Mix in California Ripe Olives and cilantro, 
remove from heat and set aside. Place 4 tortillas on a clean 
surface. Sprinkle each with approximately 1 1/2 ounces of cheese, 
2 ounces of pork and 1/2 cup of pepper and onion mixture. Top 
with remaining tortillas and cook in a nonstick sauté pan over 
medium heat for approximately 2 minutes on each side until cheese 
is melted and tortillas are lightly browned. Transfer cooked 
quesadillas to a clean cutting board and slice into wedges before 
serving. Serves 4. * substitute Monterey Jack cheese if necessary 
Nutritional Analysis Per Serving: Calories 523, Fat 19g, 
Cholesterol 65mg, Sodium 1376mg, Carbohydrate 56g, Protein 32g, 
Calories from fat 33%

~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Some people try to turn back their odometers. Not me - I want 
people to know WHY I look this way: I've traveled a long way and 
some of the roads weren't paved. 

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