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Mexican Torta with Queso Quesadilla Cheese

Servings: 4


1 pound (8 pieces) boneless, thin-sliced pork chops
Salt and pepper, to taste
1 teaspoon oregano leaves, crumbled (preferably Mexican)
1 cup canned refried beans (pinto or black)
4 French rolls
1 1/3 cups Wisconsin queso quesadilla cheese or Wisconsin muenster cheese*
6 to 8 slices of tomato
1 ripe Hass avocado, peeled and sliced
1/4 cup jalapeño peppers, sliced in escabèche (optional)
Romaine lettuce, shredded
1/3 cup Mexican salsa, preferably chipotle (red or green may be substituted)
1/2 cup mayonnaise

Cooking Directions:

Oil a heavy skillet and heat. Quickly grill the pork chops, turning once, until cooked through. Remove from heat. Salt and pepper to taste. Scatter the oregano over the chops while hot, pressing into the meat. Set aside.

Meanwhile, heat the refried beans in a microwave or on the stovetop. Split rolls and spread bottom of each with 1/4 cup of the hot refried beans. Cover with 1/3 cup of shredded asadero. Top with 2 pieces of pork. Layer the tomatoes, avocados, jalapeños, and lettuce over meat, dividing evenly among the sandwiches.

Mix salsa and mayonnaise together in a small bowl. Spread the roll tops with mixture, and place the tops on the sandwiches.

*Asadero may be substituted.

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