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Pork Mole Fajita Quesadillas

Pork Mole Fajita Quesadillas
  • Prep 30 min
  • Total 35 min
  • Servings 4
Wrap up these tasty quesadillas for dinner filled with pork mixture, veggies and cheese. Perfect if you love Mexican cuisine.
Updated March 26, 2013

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)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
6g
30%
Trans Fat
1g
Cholesterol
45mg
15%
Sodium
810mg
34%
Potassium
570mg
16%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
19%
Sugars
8g
Protein
23g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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