Tyler's 1000 Layer Quesadillas
The recipe Tyler's 1000 Layer Quesadillas is ready in around 2 hours and 20 minutes and is definitely a spectacular gluten free option for lovers of Mexican food. This hor d'oeuvre has 820 calories, 63g of protein, and 35g of fat per serving. This recipe serves 8. For $3.72 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. A few people made this recipe, and 85 would say it hit the spot. It is brought to you by Foodnetwork. A mixture of canolan oil, salsa, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a spectacular spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Ultimate Should Be a $1000 Pizza, Tyler's Texas Chili, and Tyler's Texas Chili.
Servings: 8
Preparation duration: 120 minutes
Cooking duration: 20 minutes
Ingredients:
Freshly ground black pepper
2 cups crumbled blue cheese
3 tablespoons brown sugar
2 tablespoons canola oil
4 tablespoons canola oil
2 teaspoons chili powder
Cilantro sprigs, for garnish
12 10-inch corn tortillas
4 ears corn, husked
1 tablespoon chopped garlic
Guacamole, for garnish
1 lime, juiced
1 tablespoon onion powder
1 tablespoon dried oregano
1/4 cup sliced pickled jalapenos
1 pork tenderloin
1 large red onion, cut into 1/2-inch thick slices
Salsa, for garnish
Salt
Sour cream, to garnish
Equipment:
grill pan
grill
bowl
knife
paper towels
microwave
baking sheet
oven
Cooking instruction summary:
Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.
Step by step:
1. Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours.
2. Place the onion and the corn on the grill and grill until tender and slightly charred.
3. Remove and set aside. With a knife, remove the kernels from the corn.
4. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side.
5. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften.
6. Place 4 corn tortillas on a flat surface.
7. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack.
8. Brush the tops of each stack with some of the canola oil and place on a baking sheet.
9. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown.
10. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.
Nutrition Information:
covered percent of daily need
