Ingredients
- 24 Each 8" Heat Pressed Flour Tortillas (10410)
- 9 Oz. Three Chili Rub see related recipe
- 3 1/2 Lbs. Boneless Pork Chops
- As Needed Salt
- 1 1/2 Lbs. Pepper Jack Cheese, shredded
- 6 Oz. Corn, freshcut from cob
- 12 Oz. Pico de Gallo, prepared
Directions
- 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.
- 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.
Ingredients- 6 Oz. Guajillo chili, stemmed, seeded, hydrated in hot water
- 1 Tbsp. Ancho Chile, powder
- 2 tsp. Ancho Chile, powder
- 1 Tbsp. Chipotle, powder
- 6 Oz. Olive Oil
Directions
- Combine all ingredients in a food processor or blender and puree. Reserve refrigerated.
