CUBAN PORK QUESADILLAS

There’s something about cuban sandwiches that makes one’s tastebuds sit up and take notice, but place those ingredients between flour tortillas, crisp them up and–oh, yes–even yummier.

Cuban Pork Quesadillas

3 tbsp olive oil, divided

1/2 large red onion, sliced thin

3/4 lb pork tenderloin, sliced thin into bite-sized pieces

sea salt

ground black pepper

4 large flour tortillas

2 tbsp Dijon mustard

6 oz baked ham (about 1/8″ thick)

4 dill pickles, sliced thin

8 oz grated provolone cheese

1) To large skillet, add 1 tbsp olive oil (reserving 2 tbsp) and heat over medium-high; add onions and cook 3 minutes, stirring often; add pork tenderloin pieces, lightly season with salt and pepper, and cook 5 minutes, stirring often, until pork is just cooked through; remove from heat

2) Lay out 4 flour tortillas and assemble quesadillas as follows: spread mustard on half of each tortilla, top mustard with ham, pork and onion mixture, pickles, and cheese; fold tortillas over

3) To each of 2 large skillets (or 1, though you’ll have to cook in batches), add reserved 2 tbsp olive oil and heat to medium; carefully place quesadillas in skillets and cook 3-4 minutes each side until golden brown and crispy; remove from skillets, cut each quesadilla into 4 pieces, and serve

Servings: 4

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2 thoughts on “CUBAN PORK QUESADILLAS

  1. Yes, another fine recipe added to my to do list.

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