Mexican Torta with Wisconsin Asadero Cheese
- ¼ cup vegetable oil
- 1 pound boneless, thin-sliced pork chops (8 pieces)
- Salt and pepper
- 1 teaspoon dried oregano, preferably Mexican, crushed
- 1 cup canned refried beans (pinto or black)
- 4 French rolls
- 1⅓ cups shredded asadero or queso quesadilla cheese
- 6 to 8 slices tomato
- 1 ripe Hass avocado, peeled and sliced
- ¼ cup sliced jalapeño peppers in escabèche (optional)
- Shredded romaine lettuce
- ⅓ cup Mexican salsa, preferably chipotle (red or green may be substituted)
- ½ cup mayonnaise
Instructions:
Asadero is a Mexican style melting cheese, similar to Queso Oaxaca.
- Heat the oil in a heavy skillet over medium-high heat.
- Quickly grill the pork chops, turning once, until cooked through. Remove from the heat. Salt and pepper to taste. Scatter the 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 roll with ¼ cup of the hot refried beans. Cover with ⅓ cup of shredded asadero cheese. Top with 2 pieces of pork. Layer the tomatoes, avocados, jalapeños, and lettuce over the meat, dividing evenly among the sandwiches.
- Mix the salsa and mayonnaise together in a small bowl. Spread the roll tops with the mixture, and place the tops on the sandwiches.