Pork Mole Fajita Quesadillas

Wrap up these tasty quesadillas for dinner filled with pork mixture, veggies and cheese. Perfect if you love Mexican cuisine.

  • Prep Time 30 min
  • Total Time 35 min
  • Servings 4

Ingredients

2
teaspoons canola oil
1/2
lb boneless pork loin chops, trimmed of fat, cut into thin strips
1
medium green bell pepper, thinly sliced
1
medium red bell pepper, thinly sliced
1
medium onion, thinly sliced
3
cloves garlic, finely chopped
1
tablespoon chili powder
1
teaspoon all-purpose flour
1
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
cup reduced-sodium chicken broth
2
tablespoons semisweet chocolate chips
Cooking spray
4
(10-inch) fat-free flour tortillas
1/2
cup chopped tomato
4
teaspoons chopped fresh cilantro
1/2
cup shredded reduced-fat Monterey Jack cheese (2 oz)
  • 1 In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add pork to oil. Cook 4 to 5 minutes, stirring frequently, until pork is no longer pink; remove from skillet.
  • 2 In same skillet, heat remaining 1 teaspoon oil over medium heat. Add bell peppers, onion and garlic to oil. Cook 3 to 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Stir in chili powder, flour, cumin, salt and cinnamon; cook 30 seconds. Stir in chicken broth; heat to boiling. Cook about 30 seconds, stirring constantly, until thickened and bubbly. Remove from heat; stir in chocolate chips until melted. Stir in pork.
  • 3 Spray 1 side of each tortilla with cooking spray. On work surface, place tortillas, sprayed-side down. Arrange pork mixture, tomato, cilantro and cheese evenly over half of each tortilla. Fold tortilla over filling, pressing gently.
  • 4 Heat 12-inch skillet over medium heat until hot. Cook 2 quesadillas 3 to 4 minutes, turning once, until tortillas begin to brown; remove quesadillas from pan. Keep warm. Repeat with remaining 2 quesadillas.
  • 5 To serve, cut into wedges, beginning from center of folded side.

Expert Tips

Mole sauces originated from various regions of Mexico and differ from cook to cook. The common element among moles is a little touch of chocolate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
45mg
45%;
Sodium
810mg
810%;
Total Carbohydrate
50g
50%
(Dietary Fiber
4g
4%
  Sugars
8g
8%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
60%;
Calcium
25%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.