Target: 6 × 4 inches · landscape

Pork and Corn Quesadillas with Lime Yogurt

40 min · 4 servings

Ingredients

□ 1 lb pork tenderloin, cut into thin strips

□ 1 tsp chili powder

□ 1/2 tsp ground cumin

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1 tbsp neutral oil

□ 2 ears fresh corn, kernels cut from cobs

□ 2 cups shredded Monterey Jack cheese

□ 8 medium flour tortillas

□ 3/4 cup plain Greek yogurt

□ 2 medium limes, zested and juiced

□ 2 tbsp chopped fresh cilantro

□ 4 cups finely shredded green cabbage

□ 1 red bell pepper, thinly sliced

□ 1 tbsp extra-virgin olive oil

1. Warm oven to 200 F with rack over a pan. Stir yogurt, lime, and cilantro for dip; season pork with chili, cumin, salt, pepper, and oil.

2. Sear pork to 145 F, then rest 3 minutes. Char corn in the same hot skillet until blistered.

3. Toss cabbage and pepper with lime, oil, salt, and cilantro. Chop rested pork and combine with corn.

4. Fill tortillas with Monterey Jack, pork, and corn. Griddle in batches until crisp, golden, and sealed with melted cheese.

5. Hold quesadillas uncovered on a rack in the warm oven. Cut into wedges and serve with dip and salad.

Cook’s note: Keep cooked quesadillas in one layer on a wire rack so steam can escape.