So there I was, at the grocery store, checking out the pork chops, when I found a package that were on sale AND $2.00 off. In my head I was figuring on grilled pork chops with some disgustingly sweet, molasses based barbeque sauce. In reality, when I opened the package, the pork chops were so thin they were practically shaved slices, so I had to come up with another idea.
Grilled Quesadillas are a new thing for me. I make quesadillas inside all the time, but I wasn't sure how the grilled version would work out. I added the pork because I had these pork chops to use up and figured they would shred pretty easily once (over) cooked. I even impressed myself with them (not a hard feat, by the way - I'm pretty impressed with myself most of the time), but the real thumbs up came when both of my boys ate all of their supper.
Everything in this recipe is grilled - the onions and peppers as well as the quesadillas themselves. If you prefer you can use raw vegetables in the filling but the grilled veggies are pretty easy and taste really good.
Grilled Quesadillas with Pork.
Makes 4 Quesadillas
about 20 minutes prep and cook time
2 small 'fast fry' pork chops, OR one good sized pork chop OR about 1 cup leftover pork
seasoning for the pork chops - chili powder, salt, pepper, a sprinkle of each to taste
1/2 medium sweet onion (I used a vidalia)
1/2 sweet red pepper, seeded
1/4 green pepper, seeded
1/2 medium tomato, diced
2 cups shredded mild cheese (I used Colby)
1 Tbsp. chopped fresh cilantro leaves
1 Tbsp. olive oil
8 small corn or flour tortillas
If you are using pork chops, heat the grill to medium hot. Season the pork chops. Prepare the onions and peppers to go on the grill by brushing lightly with a little olive oil. When the grill is hot, put the pork chops and veggies on at the same time. Your veggies will finish first, but will need time to cool before you chop them (and I tell you this because some people (me) don't take that into consideration). Peppers and onion take about 5 to 7 minutes to grill, flipping once, and the pork, if thin, will take about 7 to 10 minutes. Turn the grill down to low heat.
While the grill is working, prepare your corn tortillas by lightly brushing one side with olive oil. If you are using flour tortillas, you can omit this step. Chop the grilled onion and peppers, and once the pork is done shred it with two forks, or thinly slice.
The easiest way to assemble the tortillas is just to stack them one on top of the other. Lay the first tortilla down, oil side facing out, sprinkle with about 1/4 cup of cheese, about a quarter of the onions, peppers, cilantro and tomatoes, and then another 1/4 cup of cheese. Lay the next tortilla, oil side out, on top, then stack the next one on top of that. You should get about 4 quesadillas - however, do not overfill them or they will be hard to flip over. Place on the grill in a single layer and heat over medium low heat about 4 minutes, or until the cheese is starting to melt.
Carefully flip over, and grill another 3 to 4 minutes, until you can see the cheese bubbling. Cut with a pizza cutter, serve with salsa and sour cream.