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PORK AND MUSHROOM QUESADILLAS

HEAT AND EAT: Use the leftover pork ( see recipe, Page 7) in pork and mushroom quesadillas. Serve with a leaf lettuce salad. Top the leftover cobbler with light whipped cream for dessert.

Ingredients

12 ounces cooked leftover pork, sliced 1/ 4- inch thick 1 tablespoon plus 2 teaspoons olive oil, divided 6 ounces fresh sliced crimini mushrooms 1/ 3 cup sliced green onions 4 ounces shredded Swiss cheese 4 ( 9- to 10- inch fat- free flour tortillas Servings: makes 4 quesadillas Preparation time: 15 minutes Cooking time: less than 15 minutes

Stack pork slices and cut crosswise in half, then cut each stack lengthwise into matchstick- size pieces; set aside. Heat 1 tablespoon oil in a large nonstick skillet on medium- high. Add mushrooms and onions; stir- fry 1 to 2 minutes or until softened. Remove from skillet; add pork and stir- fry 1 minute. Remove pork and wipe skillet with paper towels.

To assemble, sprinkle 2 tablespoons cheese over half of each tortilla. Top each with pork and mushroom mixture. Sprinkle each with another 2 tablespoons cheese. Fold in half, pressing gently. Add 1 teaspoon oil to skillet. Cook quesadillas, 2 at a time, on medium heat for 2 to 4 minutes or until golden and cheese is melted, turning once. Remove quesadillas from skillet; loosely cover with foil to keep warm. Repeat with remaining oil and quesadillas. Cut quesadillas into wedges and serve.

Per quesadilla: 452 calories, 37 grams protein, 17 grams fat ( 34 percent calories from fat), 6.8 grams saturated fat, 37 grams carbohydrate, 88 milligrams cholesterol, 569 milligrams sodium, 4 grams fiber.

Carb count: 2 1/ 2.