Pork and Mushroom Quesadillas (Monday)
Makes 4 quesadillas 12 ounces cooked (leftover) pork, sliced ¼ inch thick
1 tablespoon plus 2 teaspoons olive oil (divided)
6 ounces fresh sliced Cremini mushrooms 1/3 cup sliced green onions
4 ounces shredded Swiss cheese
4 (9- to 10-inch) fat-free flour tortillas
Prep 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 over medium-high heat. 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, over medium heat 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, 37g carbohydrate, 37g protein, 17g fat (6.8g saturated), 88mg cholesterol, 569mg sodium, 4g fiber. Calories from fat: 34%.