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Tyler's 1000 Layer Quesadillas

  • Yield: 4 quesadillas, 8 servings


  • 1 pork tenderloin
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 tablespoon chopped garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 lime, juiced
  • 2 tablespoons canola oil
  • 1 large red onion, cut into 1/2-inch thick slices
  • 4 ears corn, husked
  • 12 10-inch corn tortillas
  • 2 cups crumbled blue cheese
  • 1/4 cup sliced pickled jalapenos
  • 4 tablespoons canola oil
  • Sour cream, to garnish
  • Salsa, for garnish
  • Guacamole, for garnish
  • Cilantro sprigs, for garnish


  • Preheat a grill or grill pan.
  • Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours.
  • Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn.
  • Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices.
  • Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften.
  • Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack.
  • Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown.
  • Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.