Ingredients
Dip: 2 oz goats cheese
2 tbs low-fat mayonnaise
2 tbs low/non-fat plain yogurt
Juice 1 lime
2 jalapenos, de-seeded
1 clove garlic
Half cup cilantro leaves (packed)
Red chili flakes, cayenne, salt & pepper to taste
For quesadillas:
3 spinach tortillas
2 pork loin chops, trimmed
1 small onion
2 cloves garlic
1 small green pepper
1 tbsp ground cumin seeds
2 jalapenos, de-seeded
2 oz finely grated chedder/jack/pepper jack cheese
canola oil for sauteeing
Preparation
To make the dip: Place all dip ingredients in a small capacity food blender and blend to a paste.
Trim pork chops, and cut into half inch cubes, season with salt and pepper. Finely dice onion, pepper, jalapeno and mince the garlic and saute in a non-stick skillet over medium to med-high heat until softened. Add the pork and the cumin seeds, and saute until pork is sealed: 5 minutes or so. Try not to overcook, the pork should not be tough. Remove pork to a bowl and wipe out skillet with a paper towel, and lightly coat with olive/canola oil. Over medium heat, place a tortilla in the skillet and sprinkle a little cheddar cheese over half. Add 3 heaped tablespoons pork mixture, and another sprinkle of cheese and with a spatula, flip the other side of the tortilla over the filling. Cook approx 3 minutes each side until browned and crispy. Cut in half. Continue until all pork mixture is used up: and serve three halves per person and 2 tbsps dip.
