Lately I've been trying to make something a little more exciting for dinner than my usual casserole or spaghetti with meatballs. I think my wonderful husband deserves a little more effort than that... every once and a while atleast :). Keep in mind, I'm quite a novice in the kitchen so although this may seem simple, it's a step up for me.
So last night I put my culinary skills to work and tried a recipe from Martha Stewart's Everyday Food Great Food Fast. I love this cookbook because the majority of the recipes are quite simple and it takes the time to explain kitchen basics, like how to chop up a clove of garlic. I must admit, this was my first time using garlic not already pre-chopped! Additionally, the book is written by season which makes it very simple to find the perfect recipe for a summer night. My husband loves cubano sandwiches so I decided to attempt Martha's Pork Quesadillas.
These tasted amazing and my husband absolutely love this recipe! I served them with cilantro lime rice and black beans. It all looked so good I actually forgot to take a picture because be both started devouring them immediately off the grill so you can see the pretty picture from the cookbook. Would also be quite enjoyable with a Negra Modelo or Corona on the side...
Everyday Food Great Food Fast Copyright 2007
1 large garlic clove
Coarse salt and ground pepper
1 tablespoon vegetable oil, plus more for grates
1 pork tenderloin, (3/4 to 1 pound)
1 large red onion, cut into 1/2-inch-thick slices
4 (10-inch or burrito-size) flour tortillas
4 tablespoons spicy brown mustard, plus more for serving
6 ounces thinly sliced baked ham
3 to 4 dill pickles, thinly sliced lengthwise
8 ounces 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. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.
Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. 10 to 20 minutes. Let rest 5 minutes; thinly slice across the grain.
Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles, and cheese. Fold tortillas; press to close.
Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once, until browned in spots and cheese has melted, about 4 minutes. Cut into wedges; serve immediately.