Johnsenclan

It’s that time of month again. We had a lot of fun cooking and decided on Pork and Cheese fiesta. Jeremy decided to name it. This month we had it at Jessica’s house and it was a lot of fun. I was able to play with their little girl Indie. I love babies and miss them sitting in your arms. I know we are done with having kids so I enjoy spending time with whenever I can. Here are some pictures of our meal of the month and a recipe that follows.

Pork and Cheese Fiesta

Remove press n’ seal before baking!

4 flour tortillas
1 T canola oil
1 large onion, chopped
1 jalapeno chile, minced. Remove seeds for less heat
2 garlic cloves, minced
1/2 t ground cumin

2 pork chops

kosher salt
ground pepper
2 cans (15 oz) black beans, drained and rinsed
1 C your favorite salsa
12 oz beer or 1 1/2 C water
1 package (10 oz) frozen corn
4 green onion, thinly sliced
2 1/2 C shredded Chedder cheese Preheat oven to 400. Trim tortillas to fit your baking dish.
Heat oil in a skillet, add the onion, jalapeno, garlic and cumin. Salt and pepper to taste. Cook until onion is softened, about 6 minutes.  Cube the pork chops and add them to the pot.  Add beans and beer/water to the skillet and bring to boil. Reduce the heat to medium and simmer until the liquid is almost gone, about 9 minutes. Stir in green onions and corn, save some onions for garnish.
Put one trimmed tortilla in the bottom of the pan. layer 1/4 of the bean mix and 1/2 C cheese. Add another tortilla, then repeat 3 times. Spread the salsa on the top layer, sprinkle the remaining cheese on the top. Bake until the cheese on top is melted, about 22 minutes. Sprinkle remaining green onions on top. Slice into wedges and serve with sour cream and salsa.

We thought is was very yummy.