Brick Cheese Mexican Wrap

Ingredients

Ingredients:

  • 1 Tbsp. Corn Oil
  • ½ Pound 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 Wisconsin Brick Cheese, Shredded
  • 1 Ripe Avocado, Peeled and Sliced
  • 1 Ripe Tomato, Thinly Sliced
  • ¼ Cup Canned Jalapeno Chiles, Drained
  • Shredded Romaine Lettuce
  • Minced Cilantro
  • ¼ Cup Salsa of Choice
  • ¼ Cup Mayonnaise

Instructions

Directions:

Heat oil in heavy skillet over medium-high heat. Quickly saute pork chops or tenderloins, turning once, until cooked through, about 2 min. per side. Remove from heat. Salt and pepper to taste. Sprinkle oregano over the pork while hot, pressing into meat. Cut into pencil-size strips. Set aside. Heat the tortillas until soft and keep warm. Also heat the refried beans. Spread the surface of each tortilla with 1/4 cup hot refried beans, 1/3 cup shredded Klondike Brick cheese and 1/4 of pork. Layer the tomato, avocado, jalapenos, lettuce and cilantro, dividing evenly among the tortillas. 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.

Notes

Recipe provided by the Klondike Cheese Company