Pork and Rice Quesadillas with Orange Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 876
- Total Fat
- 32
- Saturated Fat
- 11
- Carbohydrates
- 110
- Dietary Fiber
- 12
- Sugar
- 11
- Protein
- 39
- Cholesterol
- 72
- Sodium
- 1046
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
Ingredients
Cooking spray
1 cup instant rice, cooked according to package directions
2 cups diced roasted pork loin
1 (15-ounce) can black beans, drained
1 cup chopped arugula leaves
1 cup shredded Monterey Jack cheese
1/2 cup diced oil-packed sun-dried tomatoes
6 burrito-size flour tortillas, regular or flavored
1 recipe Orange Salsa, recipe follows
Orange Salsa:
1 (11-ounce) can Mandarin oranges, drained and chopped
1/4 cup diced red bell pepper
2 tablespoons freshly chopped scallions
2 tablespoons freshly chopped cilantro leaves
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Directions
- Coat a stove-top griddle with cooking spray and set over medium-high heat to preheat.
- In a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine.
- Arrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa.
Orange Salsa:
- Combine all ingredients in a medium bowl and toss to combine.
- Yield: 4 servings