Quesadilla Rapidas
Now that football season is coming up, Sunday football gatherings will start too. Make perfect finger food for the occasion, or for any party, with this recipe for quick and easy pork quesadillas made on the George Foreman 360 Grill. Just because it’s party food, doesn’t mean it has to be unhealthy. This recipe uses pork loin, fresh vegetables and minimal oil for a tasty and lower in fat quesadilla. Prepare in large batches and cut up in triangles for anyone to grab, or give each guest their own for a meal. Either way, everyone will love the taste and won’t miss the fat!
- 1½ cups pepper strips
- 1 medium onion, thinly sliced
- 2 large cloves garlic, minced
- ½ lb. grilled pork loin, cut in strips
- 2 tbsp. chopped cilantro
- ½ tsp. oregano
- ½ tsp. coarse salt
- ½ tsp. ground cumin
- ¼ tsp. coarse black pepper
- 4 large tortillas (9 to 10 inches)
- 1 cup shredded Cheddar Jack cheese blend
1.) Place upper grilling plate and baking pan in the George Foreman Grill. Preheat for about 7 minutes on Medium High (green light will notify you that grill is ready).
2.) Add peppers, onion and garlic and cook until onion is softened, about 3 minutes. Add pork, cilantro and seasonings. Transfer mixture to a medium bowl; toss to blend.
3.) Replace grill plate and baking pan with quesadilla plates; preheat on Medium High for 5 minutes. (Green light will notify you that grill is ready.)
4.) Meanwhile, assemble quesadillas. Place 2 tortillas on work surface; divide pork mixture evenly between both. Top with cheese and remaining tortillas. Carefully place one on grill and cook for about 3 minutes until cheese is melted and tortillas are lightly browned.
5.) Remove to serving plate and repeat with remaining quesadilla.
Makes 6 servings.
If desired garnish with low fat sour cream, salsa and chopped cilantro.
