Meat: Cut the meat into strips. Rub chops and working steps with the spice mixture, pull 10-15 min. Grill on hot charcoal grill for 8-10 min, then grill on the side for another 5 min. Remove from heat and keep warm until ready to serve. Roast meat sections in a frying pan for 1-2 min until pink.
Quesadilla: sauté vegetables with garlic and chile, season with fresh cilantro, salt and pepper. Add meat cuttings to the vegetables. Lightly toast the tortillas. Place a layer of vegetables on top. Sprinkle with cheese and cover with another tortilla.
Bake in moderately hot oven for about 8 minutes. Cut into six pieces.
Sauce: mash peppers with a tiny bit of sour cream and spread through a fine sieve. Season with fresh or dried chilies.
Serving suggestion: bring each chop to the table with 3 quesadilla pieces. Place a blob of avocado cream on the plates and top with bell pepper sauce.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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