Honey - citrus pork quesadillas

30 minute prep
20 minute marinade
6 servings
Source: BHG = Grillin' & Chillin'

1/2 cup lime juice
1/4 cup snipped fresh cilantro
1 TBSP honey
2 cloves garlic, thinly sliced
1 pound boneless pork loin chops
1 medium red onion, sliced 1/2 inch thick
1 medium green sweet pepper, seeded and cut lengthwise into quarters
3 TBSP lime juice
2 green onions, thinly sliced
8 ounces monterey jack cheese, with jalapeno peppers, shredded
12 6-inch flour tortillas

Dairy sour cream and salsa on the side

1. Place chops in a large resealable plastic bag set in a shallow dish. Combine the 1/2 cup lime juice, 2 TBSP cilantro, honey and garlic. Pour marinade over pork. Seal bag, turn to coat. Marinate in the refrigerator for 20 minutes. Drain pork, discard marinade.
   
2. Place pork, red onion slices, pepper quarters on the rack over a medium grill. Cook vegetables approximately 7 - 9 minutes or until crisp tender. Cook pork chops approximately 20 - 25 minutes until cooked through.
   
3. Meanwhile, in a large bowl, combine 3 TBSP lime juice, 2 TBSP cilantro, the green onions, 1/4 tsp salt and 1/4 tsp pepper. Chop pork, onion, sweet peppers ; add to green onion mixture.
   
4. Spoon cheese evenly into one half o each tortilla. Top cheese with pork mixture. Fold plain half of ortilla over filling. Grill, uncovered, 2 to 3 minutes or until tortillas are lightly browned, turning once halfway through grilling. Transfer to a platter and cover with foil to keep warm. Repeat with remaining filled tortillas.
   
5. Cut each quesadilla into 3 wedges and, if desired, serve with sour cream and salsa.

Per serving - 316 calories