med. bell pepper, cut into bite-sized strips
small onion, sliced
tsp olive oil
tsp Taco mix
(2oz) thin boneless pork loin cutlets (about ¼ in. thick)
(¾-oz) slices hot pepper monterey jack cheese
hard rolls, split
1. Heat grill. Place bell pepper and onion on 18-in.-long piec of heavy-duty foil. Drizzle vegetables with oil. Wrap pacet securely with doubled-fold seals, allowing room for the heat expansion. 2. When ready to grill, place vegetable packet on gas grill over med. heat or on charcoal grill 4 to 6 in. from med. coals. Cook 5 min.; turn packet. Sprinkle taco seasoning mix over both sides of each pork cutlet; place cutlets on the grill. Cook 7 to 10 min. or until cutlets arre no longer pink in the center, turning once. 3. Place 1 pork cutlet on bottom half of each roll. Open vegetable packet carefully to allow steam to escape. Top each cutlet with 1 slice of cheese and vegetables. Cover with top halves of rolls.