Cheesy Cuban Quesadilla
- Yield: 4 servings
- Prep Time:10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- 4 Frescados Garden Vegetable Wraps
- 2 thin-cut pork chops
- 12 slices thinly sliced black-forest ham
- 2-3 chopped dill pickles
- 8 oz Monterey Jack cheese, shredded
- 1 small yellow onion, chopped
- 4 tbsp stone-ground mustard
- Oil for grilling
- Salt and pepper to taste
Season pork chops with salt and pepper. Heat grill or panini press to medium high heat. Cook pork chops until internal temperature is 155 degrees F. Let the pork rest for 5 minutes before cutting into thinly sliced strips.
While pork chops are cooking, saute onions in a medium pan with oil. Remove from heat when onions are soft and brown.
Lay out each tortilla to start building the quesadillas. Spread mustard on half of tortilla. Top with sliced pork chops, deli-sliced ham, pickles, onions and sprinkle with cheese. Gently fold over to cover ingredients.
Lightly oil pan again and place quesadilla in center of pan to cook. Once cheese has started to melt, press down on top of quesadilla to bind everything together. Flip to grill the other side until golden brown and cheese has fully melted. Remove from heat.
Let stand to cool, then cut into wedges. Serve with extra mustard.