Ingredients
- 24 each 8" Heat Pressed Flour Tortilla (10410)
- 9 oz. Three Chili Rub
- 3 1/2 lb. Boneless Pork Chop
- Salt, as needed
- 1 1/2 lb. Pepper Jack Cheese, shredded
- 6 oz. Corn, fresh, cut 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.
