Everyday Food Challenge: I'm still alive...and cooking!

I will no longer apologize for my absences...

it has become silly.

It happens often and you all know I'm sorry.

So from now no it is just an automatic,

if I have been neglecting you, I really am SORRY!

Phew....lets move on to the good stuff.

This was the most interesting quesadilla I have ever had.

It is like a cuban sandwich in a grilled tortilla, absolutely delicious!

I used leftover pork, but this recipe has you grill a pork tenderloin, which might make this yummy quesadilla even YUMMIER...its a word...don't judge me!

Loved it, and you will too.

So try it,

its grilling season people!

ENJOY!

Pork Quesadilla

1 large garlic clove, unpeeled

S&P

1 T vegetable oil, plus more for grates

1 pork tenderloin (3/4-1 lb)

1 large red onion cut into 1/2 in thick slices

4 T spicy brown mustard plus more for serving

4 tortillas (10 in or burrito size)

6 oz thinly sliced baked ham

3-4 dill pickles, thinly sliced lengthwise

8oz provolone or swiss cheese coarsely shredded (about 2 cups)

Place the unpeeled garlic clove on a cutting board and smash with the flat side of a knife blade. Peel off the papery skin and discard, trim away the root end. Holding the tip of the blade steady on the cutting board with your free hand, and rocking the base of the blade back and forth, chop the garlic into coarse, even pieces. Gather the chopped garlic in a pile; sprinkle generously with coarse salt. Place the flat side of the knife blade on top; press firmly, pulling the knife toward you. Repeat until a paste forms. (OR if you are lazy like me, buy garlic paste, haha)

In a bowl, combine garlic with 1/4 tsp pepper and the oil, rub all over pork.

Heat grill to high; oil the grates. Place pork on the hottest part of grill; cover. Cook turning occasionally until it reaches 155 degrees internally, about 10-20 min. Let rest for 5 min, thinly slice across the grain.

Meanwhile, place onion slices on cool part of the grill; cover. Cook, turning once until soft and beginning to brown, about 10 min. Reduce grill to medium low.

Spread 1 T of the mustard on each tortilla, leaving a /2 in border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles and cheese. Fold tortillas, press to close.