Mandarin Orange Pork Chop Quesadilla

Ingredients

Directions

1. 1

   Place annatto paste in a small bowl, pour in vegetable oil and vinegar. Break up with a fork. Add salt and pepper. Whisk thoroughly until all the ingredients are emulsified with no lumps remaining.

2. 2

   Pour the marinade into a zip-top plastic bag, add pork chop and close. Rub the marinade onto pork chop until it’s completely coated. Allow to marinate in the refrigerator for at least 1 hour.

3. 3

   Preheat a griddle with the grill marks up for 2 minutes over medium high heat. Grill pork chop for 5 minutes on each side. Remove from griddle and place on a cutting board to rest (approximately 5 minutes).

4. 4

   Cut mandarin segments in thirds and place in a bowl. After resting time, cut the pork chop in ½ inch strips. Slice strips width-wise into thin slices. Add pork chop slices to the bowl and stir.

5. 5

   Preheat a skillet or pan for 1 minute over medium-low heat. It is important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.

6. 6

   Heat tortillas in the skillet for 30 seconds on one side, flip tortillas and place (approximately ⅓ cup) V&V Supremo® Oaxaca Cheese over each tortilla, add 2 Tbsp. of the pork mixture, fold tortillas in half, and cook until quesadillas are golden brown and cheese has fully melted. Flip occasionally with spatula so they don’t burn. Repeat with remaining tortillas.