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1. Combine barbecue sauce and ranch dressing in a small bowl; spread evenly over tortillas. Top half of each tortilla evenly with cheese, pork, corn and cilantro; fold in half.
2. Heat large nonstick skilled over medium-high heat. Coat pan with cooking spray. Place 2 tortillas, folded sides together, in pan; coat tops with cooking spray. Cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Remove from pan, and keep warm. Tepeat procdure with remaining tortillas. Seve with sour cream, if desired. Yield: 4 servings ( Serving size: 1 quesadilla). Points Plus value per serving: 8
Calories 296; Fat 13/1g (sat 5.3g, mono 4.5g, poly 1.3g); Protein 18.3g; Carb 26.5g; Fiber 1.2g; Chol 48mg; Iron 1/3mg; Sodium 513mg; Calc 364mg.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (47%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.4mg||2 %|
|Sodium 133.6mg||5 %|
|Potassium 26.4mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 5.4g||8 %|
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Calories per serving: 49
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