YIELD: 4 servings 1 Tbsp. corn oil 1/2 lb. boneless, thin-sliced pork chops or tenderloins to taste salt, pepper 1 tsp. oregano leaves, crumbled 4 8" flour tortillas 1 cup canned refried beans 1 1/3 cups Wisconsin brick cheese, shredded 1 ripe tomato, thinly sliced 1 ripe avocado, peeled and sliced 1/4 cup canned sliced jalapeno chiles, drained as needed romaine lettuce, shredded as needed cilantro, minced 1/4 cup salsa 1/4 cup mayonnaise Heat oil in heavy skillet over medium-high heat. ...
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