Recipe for Mexican Torta with Wisconsin Asadero Cheese
1 pound boneless thin-sliced pork chops (8 pieces)
Salt and pepper, to taste
1 teaspoon crumbled oregano leaves, preferably Mexican
1 cup canned refried beans (pinto or black)
4 French rolls
1 1/3 cups shredded Asadero or Queso Quesadilla Cheese*
6 to 8 slices tomato
1 ripe Hass avocado, peeled and sliced
1/4 cup sliced jalapeño peppers in escabèche (optional)
Shredded romaine lettuce
1/3 cup Mexican salsa, preferably chipotle (red or green may be substituted)
1/2 cup mayonnaise
* Muenster Cheese may be substituted
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 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 the rolls. Spread the bottom of each with 1/4 cup of hot refried beans. Cover with 1/3 cup of shredded Asadero Cheese. Top with 2 pieces of pork. Layer tomatoes, avocados, jalapeños, and lettuce over meat, dividing evenly among sandwiches.
Mix salsa and mayonnaise together in a small bowl. Spread roll tops with mixture, place the tops on the sandwiches.
* Note: I’m experiencing an internet connection that is moving slower than a dead squirrel, so I can’t add the image that goes with this post at the moment, check back in a year or two and I’ll have it up. Okay, maybe an hour or two.
Patience and I have never been introduced. He wanted to meet me once but I didn’t have the time to wait. That’s one slow dude.