Looking for an exciting new twist to the typical cheese quesadilla? Our Honey-Citrus Pork Quesadilla recipe combines the unique flavors of honey, lime, cilantro and sweet pepper to marinate the perfectly grilled pork. Top with the melty Monterey Jack cheese for your new favorite variation on the classic cheese quesadilla.
Makes:6 main-dish servings or 12 appetizer servings
Honey-Citrus Pork Quesadillas
For marinade, in a small bowl stir together the 1/2 cup lime juice, 2 tablespoons cilantro, the honey, and garlic. Place chops in a large resealable plastic bag set in a shallow dish. Pour marinade over chops in bag; seal bag. Turn to coat chops. Marinate in the refrigerator for 20 minutes. Drain chops, discarding marinade.
For a charcoal grill, grill chops, onion slices, and pepper quarters on the rack of an uncovered grill directly over medium coals. Grill vegetables for 5 to 7 minutes or until browned and crisp-tender, turning once halfway through grilling. Grill chops for 7 to 9 minutes or until slightly pink in center (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, onion, and sweet pepper on grill rack over heat. Cover; grill as directed.)
Meanwhile, in a large bowl combine the 3 tablespoons lime juice, 2 tablespoons cilantro, the green onions, salt, and black pepper. Chop cooked chops, red onion, and sweet pepper; add to green onion mixture.
Spoon cheese evenly over half of each tortilla. Top cheese with pork mixture. Fold other half of tortilla over filling. For a charcoal grill, place folded tortillas on the rack of an uncovered grill directly over medium coals. Grill for 2 to 3 minutes or until tortillas are light brown, turning once halfway through grilling. (For a gas grill, place folded tortillas on grill rack over medium heat. Cover; grill as directed.)
Cut each quesadilla into three wedges. If desired, serve with sour cream and/or salsa.