Ingredients
1
8-ounce pork tenderloin
3
10-inch flour tortillas
1
9-ounce can bean dip with seasonings and cheese
3
tbsp canned diced green chilies
1/2
cup coarsely chopped fresh cilantro
1
1/4 cups packed (about 5 ounces) grated Monterey Jack cheese
Purchased thick and chunky bottled salsa
Directions
1.
Position rack in center of oven and preheat to 400°F. Season pork with salt and pepper. Roast until just cooked through and thermometer inserted in center registers 145°F., about 20 minutes. Let rest 10 minutes. Cut crosswise into 1/4-inch-thick slices. Cut slices into strips. Maintain oven temperature.
2.
Lightly oil baking sheet. Place 1 tortilla on prepared baking sheet and bake until lightly toasted, about 5 minutes. Spread bean dip on tortilla. Arrange second tortilla over. Arrange pork over, spacing evenly. Sprinkle diced chilies over. Sprinkle chopped cilantro over. Sprinkle cheese and cumin over evenly. Press third tortilla firmly onto cheese. Brush tortilla lightly with olive oil.
3.
Bake until cheese melts and top tortilla is beginning to brown, about 8 minutes. Cut into 4 large or 8 small wedges. Serve immediately with salsa and sour cream.
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