Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 4 servings
Difficulty Level: Intermediate

Ingredients

• 1 tbsp Corn Oil
• ½ lb. boneless, thin sliced Pork Chops
• Salt and Pepper, to taste
• 1 tsp Oregano Leaves, crumbled
• 4 (8-Inch) Flour Tortillas
• 1 cup Canned Refried Beans
• 1 ⅓ cup Buholzer Brothers® Brick Cheese, shredded
• 1 ripe Avocado, peeled and sliced
• 1 ripe Tomato, thinly sliced
• ¼ cup Canned Jalapeno Chiles, drained
• Romaine Lettuce, shredded
• Cilantro, minced
• ¼ cup Salsa of Choice
• ¼ cup Mayonnaise

Directions

1. Heat oil in heavy skillet over medium-high heat. Quickly saute pork chops or tenderloins, turning once, until cooked through, about 2 minutes per side.
2. Remove from heat. Salt and pepper to taste. Sprinkle oregano over the pork while hot, pressing into meat.
3. Cut into pencil-size strips. Set aside.
4. Heat the tortillas until soft and keep warm. Also heat the refried beans.
5. Spread the surface of each tortilla with 1/4 cup hot refried beans, 1/3 cup shredded Brick cheese and 1/4 of pork. Layer the tomato, avocado, jalapenos, lettuce and cilantro, dividing evenly among the tortillas.
6. In a small bowl, combine the salsa and mayonnaise. Dollop 2 tbsp of the mixture over each tortilla filling. Roll up tortillas tightly; cut each in half diagonally to serve.