Pork Mole Fajita Quesadillas
Tags: Dinner Mexican Pork
Yield: 4
- 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
- 1/2 cup shredded reduced-fat Monterey Jack cheese (2 oz)
- 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.
- 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.
- 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.
- 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.
- To serve, cut into wedges, beginning from center of folded side.
