24 each 8" Heat Pressed Flour Tortillas (10410)
9 oz. Three Chili Rub , see related recipe
3 1/2 lbs. Boneless Pork Chops
Salt , as needed
1 1/2 lbs. Peppers Jack Cheese, shredded
6 oz. Corn , fresh, cut from cob
12 oz. Pico de Gallo , prepared
1.) Rub each pork chop with the Three Chili Rub, season with salt, and pan-sear or grill to desired doneness. Slice the chops thinly and hold hot for service.
2.) To assemble one quesadilla, on an 8” Mission® Flour Tortilla, layer 1 oz. shredded cheese, 3 oz. sliced pork, ½ oz. fresh corn, 1 oz. pico de gallo, and an additional 1 oz. of shredded cheese. Top with a second tortilla and griddle or press until cheese has melted.
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