2 pork chops
Salt
Pepper
EVOO
1/2 onion, chopped
1 cup canned diced tomatoes
3 cloves garlic
1 chipotle chile, chopped
1/2 tsp. cumin
1/2 cup chopped cilantro
8 Tortillas
Shredded cheese

Preheat oven to 350. Season pork chops with salt and pepper; cook in skillet over medium-high heat, about 4 minutes each side. Transfer to cutting board and cool, then cut into thin strips.

In the same skillet, heat EVOO over medium heat. Add onion and cook until softened. Stir in tomatoes and juice, garlic, cumin and chipotle and cook over medium high heat until thickened, about 3 minutes. Stir in pork and cilantro.

Heat grill pan over medium heat. Brush one side of each tortilla with EVOO. Cook tortillas oiled side down until grill marks form, 1-2 minutes.

Arrange 4 tortillas grilled side down on a baking sheet. Divide the pork mixture among the tortillas and top with cheese. Top with remaining tortillas, grilled side up. Bake until cheese is melted, about 10 minutes.