| Total: | 2 hr 20 min |
| Prep: | 2 hr |
| Cook: | 20 min |
| Yield: | 4 quesadillas, 8 servings |
Ingredients
- 1 pork tenderloin
- Salt
- Freshly ground black pepper
- 3 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 tablespoon chopped garlic
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 lime, juiced
- 2 tablespoons canola oil
- 1 large red onion, cut into 1/2-inch thick slices
- 4 ears corn, husked
- 12 10-inch corn tortillas
- 2 cups crumbled blue cheese
- 1/4 cup sliced pickled jalapenos
- 4 tablespoons canola oil
- Sour cream, to garnish
- Salsa, for garnish
- Guacamole, for garnish
- Cilantro sprigs, for garnish
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 jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 443 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 25 g |
| Cholesterol | 66 mg |
| Sodium | 539 mg |
Reviews
Best quesadilla ever. We cooked it on the grill, it was excellent :
easy to follow the recipe. It tasted so good. Tyler is the BEST cook in at Food Network. I would like to see more cook shows by him.
After I made this for a party, I have gotten numerous requests to repeat it!!
Tyler’s quesadilla was a wonderful new twist on the traditional mexican dish! The combination of grilled pork and vegetables with the creamy gorgonzola was a real treat. I served it with spinach and black bean enchaladas with salsa verde, but it could easily stand alone.
Note: I shreded my pork rather than slicing it. I liked the texture better.
Note: I shreded my pork rather than slicing it. I liked the texture better.
Since the pork tenderlions are packaged by twos I got two meals out of this dish. Served the other tenderlion sliced with a madiera wine sauce, with garlic smashed potatoes- fabulous!