Mexican Torta With Wisconsin Queso Quesadilla Cheese


1-lb. (8 pieces) boneless, thin-sliced pork chops
Salt and pepper, to taste
1 tsp. oregano leaves, crumbled (preferably Mexican)
1 c. canned refried beans (pinto or black)
4 French rolls
1 1/3 c. Wisconsin Queso Quesadilla or Wisconsin Muenster*
6 to 8 slices of tomato
1 ripe Hass avocado, peeled and sliced
1/4 c. jalapeño peppers, sliced in escabèche (optional)
Romaine lettuce, shredded
1/3 c. Mexican salsa, preferably chipotle (red or green may be substituted)
1/2 c. mayonnaise

Oil a heavy skillet and heat. Quickly grill the pork chops, turning once, until cooked through. Remove from heat. Salt and pepper to taste. Scatter the oregano over the chops while hot, pressing into the meat. Set aside. Meanwhile, heat the refried beans in a microwave or on the stovetop. Split rolls and spread bottom of each with 1/4 cup of the hot refried beans. Cover with 1/3 cup of shredded Asadero cheese. Top with 2 pieces of pork. Layer the tomatoes, avocados, jalapeños, and lettuce over meat, dividing evenly among the sandwiches. Mix salsa and mayonnaise together in a small bowl. Spread the roll tops with mixture, and place the tops on the sandwiches.

*Asadero may be substituted.

Makes 4 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.

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Mexican Torta With Wisconsin Queso Quesadilla Cheese

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