International Recipe: Brick Cheese Mexican Wrap

Brick Cheese Mexican Wrap

Ingredients:

• 1 tablespoon corn oil
• 1/2 pound (approximately 4 pieces) boneless, thin-sliced pork chops or tenderloins
• Salt and pepper, to taste
• 1 teaspoon oregano leaves, crumbled
• 4 (8-inch) flour tortillas
• 1 cup canned refried beans
• 1 1/3 cups Wisconsin Brick cheese, shredded
• 1 ripe tomato, thinly sliced
• 1 ripe avocado, peeled and sliced
• 1/4 cup canned sliced jalapeno chiles, drained
• Shredded romaine lettuce
• Minced cilantro
• 1/4 cup salsa of choice
• 1/4 cup mayonnaise

Cooking Procedures:

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

Makes 4 servings.