Inspired by the popular Cuban sandwich known as the Cubano, these quesadillas contain many of its signature ingredients—sliced pork, pickles, ham, and cheese.

　　

Ingredients

Serves 4

　　1 large garlic clove, unpeeled

　　Coarse salt and fresh ground pepper

　　1 tablespoon vegetable oil, plus more for grates

　　1 pork tenderloin (3/4 to 1 pound)

　　1 large red onion, cut into 1/2-inch-thick slices

　　4 tablespoons spicy brown mustard, plus more for serving

　　4 flour tortillas (10-inch or burrito-size)

　　6 ounces thinly sliced baked ham

　　3 to 4 dill pickles, thinly sliced lengthwise

　　8 ounces provolone or Swiss cheese, coarsely shredded (about 2 cups)

　　

Step 1

Place the unpeeled garlic clove on a cutting board, and smash with the flat side of a knife blade. Peel off the papery skin and discard; trim away the root end. Holding the tip of the blade steady on the cutting board with your free hand, and rocking the base of the blade back and forth, chop the garlic into coarse, even pieces. Gather the chopped garlic in a pile; sprinkle generously with coarse salt. Place the flat side of the knife blade on top; press firmly, pulling the knife toward you. Repeat until a paste forms. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over the pork.

　　

Step 2

Heat the grill to high; oil the grates. Place the pork on the hottest part of grill; cover. Cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 155°F, 10 to 20 minutes. Let rest for 5 minutes; thinly slice the pork across the grain.

　　

Step 3

Meanwhile, place the onion slices on the cooler part of the grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce the grill to medium-low.

　　

Step 4

Spread 1 tablespoon of the mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with the ham, pork, onion, pickles, and cheese. Fold the tortillas; press to close.

　　

Step 5

Lightly oil the grates again. Place the quesadillas on the grill; cover. Cook, turning once, until browned in spots and the cheese has melted, about 4 minutes. Cut into wedges; serve immediately with additional mustard.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.