Recipe
Tylerís 1000 Layer Quesadillas
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
- Juice of 1 lime
- 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 Maytag Farms Blue Cheese
- 1/4 cup sliced pickled jalapenos
- 4 tablespoons canola oil
- Sour cream, to garnish
- Salsa, to garnish
- Guacamole, to garnish
- Cilantro sprigs, to 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. 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.
- 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.
- 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 1/8 of the cheese on each tortilla and top with 1/8 of the pork, onions, corn and jalapenos. Top with another tortilla and another 1/8 of the cheese, pork, onions, corn and jalapenos. Top with another tortills 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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