Casaculinarian.com Feature International Quesadilla for the week 4/4/2016
International Quesadilla’s can be a nice twist at the dinner table. Makes four Quesadilla’s
pork loin 2-3 pounds (you know your family)
Dijon mustard 3 tablespoons
salt and pepper taste
sliced boiled domestic ham from the deli 1/4-1/2 pound sliced thin
pickle spears 6-8 sliced thin
Swiss cheese 4 slices per large wrap
butter 3 tablespoon
large wraps 4 (deli department)
spicy brown mustard spread on each wrap
First season the pork loin with salt and pepper. Roast in oven on 350 degrees. Should take 45-60 minutes. At 30 minutes with a pastry brush add the Dijon mustard. Internal temperature should be 145-160 degrees based on your taste. Let rest 15 minutes before carving.
On a flat griddle at 300 degrees add a tablespoon of butter and lightly cook 2-3 slices of the deli ham for each Quesadilla and set aside.
Add a table-spoon of butter to your Griddle and spread out. Lay two Wraps down. Spread spicy brown mustard to the entire wrap. Add 4 slices of cheese to cover entire wrap. Add Pickles to one half-moon. Add sliced pork over pickles and ham on other half-moon. When cheese appears to be melting fold over. Add a cast iron pan to any weight on top of Quesadilla and let cook for 2 minutes. Flip over and do same to other side. Take off and let sit for 2 minutes before cutting in four. Repeat this to make last 2 Quesadilla’s. Serve with Dijon Mustard for dipping… Enjoy, Jason