These hearty quesadillas are filled with all of the flavors of a Cuban sandwich – pork, ham, pickles, mustard and cheese.
- 1 large clove garlic, grated or finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepepr
- 1 tablespoon vegetable oil, plus more for oiling the grill
- 1/2 lb. boneless pork chops
- 1 large onion, cut into 1/4-inch slices
- 4 tablespoons spicy brown mustard, plus more for serving
- 4 (10-inch) flour tortillas
- 6 ounces thinly sliced cooked ham
- 2–3 chopped dill pickles
- 8 oz Monterey Jack cheese, shredded
- In a small bowl, combine the garlic, salt and pepper. Pour in the vegetable oil and mix. Rub all over the pork.
- Heat the grill to medium high and oil the grates. Put the pork on the hottest part of the grill and cook, turning occasionally, until the internal temperature registers 155F. Let the pork rest for 5 minutes then slice thinly against the grain.
- While the pork cooks, cook the onions on a cooler part of the grill. Close the grill and cook, turning the onions once, until they start to get brown, about 10 minutes. Remove from the grill and reduce the heat to low.
- Lay each tortilla out and spread 1 tablespoon of the mustard on each tortilla. Top with one-fourth of each of the ham, pickles, onions, pork and cheese. Gently fold the tortilla over (these are full!).
- Lightly oil the grates of the grill again. Place the quesadillas on the grill, cover and cook, turning once, until they are slightly browned and the cheese is melted.
- Cut into wedges and serve immediately with extra mustard.
adapted from Martha Steward Everyday Food: Great Food Fast