1 lb. cooked pork roast, chopped
1 cup grated reduced-fat monterey jack cheese
1-2 jalapeno peppers (optional) seeded and minced
1/4 cup minced onion
1/4 cup chopped cilantro
1/4 tsp. salt
1/2 tsp. black pepper
8 - 10 inch flour tortillas
Preheat oven 500 degrees Fahrenheit. In a large bowl mix together the pork, cheese, jalapeno, onion, cilantro, salt, and pepper. Arrange one-eighth of the filling on half of each tortilla. Fold each tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake until quesadillas are crisp and golden, about 5 minutes. Transfer to a cutting board, cut into wedges, and serve with salsa.
Baking Time: 5 minutes.