Forgive us our weekend iniquities, and create in us a clean heart.
I want to thank the fine folks at Weber.com for the weekly grilling recipes that come to my inbox. Reprinted here, with a few adjustments, is the most recent one - we tried this yestreday and loved it!
The meat and carbs:
Thin sliced center cut pork steaks, about a pound and a half
8 oz shredded Monterrey Jack cheese (i'da used more if we'da had more!)
4 10-inch flour tortillas
Sour cream to taste
For the marinade:
1/3 c diet Mountain Dew
1/3 c EVOO
2 tbs Worcestershire sauce
2 clove garlic diced
2 jalapeno peppers diced
pinch of salt
pinch of ground black pepper
For the guacamole:
1 ripe Haas avocado
4 tbs of your favorite salsa (mine is Meijer Black Bean and Corn Medium Salsa)
1/4 c diced onion
1/4 c diced sweet orange pepper
1 diced jalapeno pepper
1 clove of garlic diced
1/2 c of fresh garden tomatoes diced
In a mixing bowl (don't use a little cereal bowl unless you have extra paper towels and more patience than I do), whisk the marinade ingredients. Place the pork in a sealable plastic bag and pour in marinade. Let this work for as long as you care to - I did ours for about four hours.
Let it get to room temperature before you throw on the grill.
Meanwhile, mix the quac indredients and do not eat it all with the corn chips you found in the pantry.
When you're ready to grill, cook the pork all the way through and bring inside;cut into thin strips against the grain of the meat.
Allow the coals to cool to 100 - 150 degrees.
Brush some EVOO on one side of each tortilla. Flip over, and add meat and cheese to one half of each, then fold over into a half-moon shape.
Grill both sides until you get nice lines on the tortillas, and the cheese melts a bit.
Remove from grill.
Cut into wedges and dip into the guacamole and/or sour cream.
Enjoy with a cold beverage.
|This is the first time I've ever made cheesy pork quesadillas, but I will surely make them again|