1 Tbsp. corn oil
1/2-lb. (approximately 4 pieces) boneless, thin-sliced pork chops or tenderloins
Salt and pepper, to taste
1 tsp. oregano leaves, crumbled
4 (8-inch) flour tortillas
1 c. canned refried beans
1-1/3 c. Brick Cheese
1 ripe tomato, thinly sliced
1 ripe avocado, peeled and sliced
1/4 c. canned sliced jalapeño chiles, drained
Shredded romaine lettuce
1/4 c. salsa of choice
1/4 c. mayonnaise
Heat oil in heavy skillet over medium-high heat. Quickly sauté pork chops or tenderloins, turning once, until cooked through, about 2 min. per side. Remove from heat. Salt and pepper to taste. Sprinkle oregano over the pork while hot, pressing into meat. Cut into pencil-size strips. Set aside. Heat the tortillas until soft and keep warm. Also heat the refried beans. Spread the surface of each tortilla with 1/4 cup hot refried beans, 1/3 cup shredded Wisconsin Brick cheese and 1/4 of pork. Layer the tomato, avocado, jalapeņos, lettuce and cilantro, dividing evenly among the tortillas. In a small bowl, combine the salsa and mayonnaise. Dollop 2 tablespoons of the mixture over each tortilla filling. Roll up tortillas tightly; cut each in half diagonally to serve.
Makes 4 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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