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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl stir together 1/2 cup lime juice, 2 tablespoons cilantro, honey and garlic. Place chops in a large sealable plastic bag set in a shallow dish. Pour marinade over chops in bag; seal bag. Turn to coat chops. Marinate in the refrigerator for 20 minutes. Drain chops, discarding marinade.
Grill chops, onion slices and pepper quarters on the rack of an uncovered charcoal grill directly over medium coals. Grill vegetables for 5 to 7 minutes or until browned and crisp-tender, turning once halfway through grilling. Grill chops for 7 to 9 minutes or until slightly pink in the center (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, onion and pepper on grill rack over heat. Cover; grill as directed.)
Meanwhile, in a large bowl, combine the remaining 3 tablespoons lime juice, the remaining 2 tablespoons cilantro, green onions, salt and black pepper. Chop grilled chops, onion and pepper; add to green onion mixture.
Spoon cheese evenly over half of each tortilla. Top cheese with pork mixture. Fold the other half of the tortilla over the filling. Place folded tortillas on the grill rack directly over medium coals. Grill for 2 to 3 minutes or until tortillas are light brown, turning once halfway through grilling. (For a gas grill, place folded tortillas on grill rack over medium heat. Cover; grill as directed.)
Cut each quesadilla into three wedges. If desired, serve with sour cream and/or salsa.