Yield: 8 quesadillas, 4 servings
Ingredients
* 1 pork tenderloin
* Salt
* Freshly ground black pepper
* 3 tablespoons brown sugar
* 2 teaspoons chili powder
* 1 tablespoon chopped garlic
* 1 tablespoon dried oregano
* 1 tablespoon onion powder
* 1 lime, juiced
* 2 tablespoons canola oil
* 1 large red onion, cut into 1/2-inch thick slices
* 4 ears corn, husked
* 12 10-inch corn tortillas
* 2 cups crumbled blue cheese
* 1/4 cup sliced pickled jalapenos
* 4 tablespoons canola oil
* Sour cream, to garnish
* Salsa, for garnish
* Guacamole, for garnish
* Cilantro sprigs, for garnish
Directions
Preheat a grill or grill pan. Season the pork loin with salt and
pepper. In a small bowl combine the brown sugar, chili powder, garlic,
oregano, onion powder, lime juice and canola oil and mix to form a
paste. Rub the paste all over the pork. Cover and refrigerate for 2
hours. Place the onion and the corn on the grill and grill until
tender and slightly charred. Remove and set aside. With a knife,
remove the kernels from the corn. Remove the pork from the
refrigerator and place on the grill. Grill to medium, about 4 minutes
per side. Remove from the grill and slice into thin slices. Wrap the
tortillas in a damp paper towel or clean cloth and place in the
microwave for 20 seconds to soften. Place 4 corn tortillas on a flat
surface. Place 1/8th of the cheese on each tortilla and top with 1/8th
of the pork, onions, corn, and jalapenos. Top with another tortilla
and another 1/8th of the cheese, pork, onions, corn, and jalapenos.
Top with another tortillas and press down firmly with your hands on
each stack. Brush the tops of each stack with some of the canola oil
and place on a baking sheet. Place in the oven and cook for 10
minutes, or until the cheese melts and the tortillas are golden brown.
Remove from the oven and garnish with sour cream, salsa, guacamole,
and cilantro.
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