Preheat the oven to 350 degrees . Season the pork
chops with salt and pepper. In a large nonstick
skillet, heat 1 tablespoon olive oil over medium-
high heat. Add the pork and cook until browned, 4
minutes on each side. Transfer to a cutting board
and let cool; cut into thin strips.
In the same skillet, heat 1 tablespoon olive oil
over medium heat. Add the onion and cook, stirring
occasionally, until softened, about 4 minutes.
Stir in the tomatoes and their juice, the garlic,
chipotle and cumin and cook over medium-high heat,
stirring, until the mixture thickens, about 3
minutes; stir in the pork and chopped cilantro.
Heat a grill pan over medium heat. Brush one side of
each tortilla with the remaining 1 tablespoon olive
oil. Working in batches, cook the tortillas oiled
side down until grill marks form, 1 to 2 minutes.
Arrange 4 tortillas grilled side down on a baking
sheet. Divide the pork mixture among the tortillas
and sprinkle with the cheese. Top with the
remaining tortillas, grilled side up. Bake until
the cheese is melted, about 10 minutes. Cut into
wedges and top with the cilantro leaves.
Originally Submitted
4/29/2012
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