INGREDIENTS

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 

DIRECTIONS

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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