Ingredients Jump to Instructions ↓

  1. 1 Pork tenderloin Salt - to taste Freshly-ground black pepper - to taste

  2. 3 tablespoons 45ml Brown sugar

  3. 2 teaspoons 10ml Chili powder

  4. 1 tablespoon 15ml Chopped garlic

  5. 1 tablespoon 15ml Dried oregano

  6. 1 tablespoon 15ml Onion powder

  7. 1 Lime - juiced

  8. 2 tablespoons 30ml Canola oil

  9. 1 tablespoon 15ml Red onion - cut 1/2"-thk slices (large)

  10. 4 Corn - husked

  11. 12 Corn tortillas - (10" dia)

  12. 2 cups 292g / 10oz Crumbled blue cheese

  13. 1/4 cup 59ml Sliced pickled jalapeños

  14. 4 tablespoons 60ml Canola oil Sour cream - for garnish Salsa - for garnish Guacamole - for garnish Cilantro sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. 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. 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 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapeños. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapeños. Top with another tortillas 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. This recipe yields 4 quesadillas, 8 servings.


Send feedback