Smokey Pork-Topped Tortillas

Smokey Pork-Topped Tortillas
32 servings, 1 topped tortilla each


Ingredients Weights Measures
OPEN PIT Original Restaurant Recipe Barbecue Sauce - -
chipotle peppers in adobo sauce, pureed - -
brown sugar, packed - -
tomatoes, seeded, chopped and divided - -
Frozen shredded pork, thawed - -
KRAFT Ranch Dressing (FS) - -
fresh cilantro, chopped - -
corn tortillas (6 inch), warmed - -
Chihuahua cheese, shredded - -
lettuce, shredded - -
avocados, chopped - -


COMBINE barbecue sauce, chipotle peppers, brown sugar and 4 tsp. of the chopped tomatoes (or 1 tsp. of the chopped tomatoes for trial recipe) in large saucepan. Bring to boil on medium heat, stirring frequently; simmer on medium-low 2 min.

STIR in meat; cook until heated through, stirring frequently. Keep warm. Mix dressing and cilantro; refrigerate until ready to use.

FOR each serving: Top 1 tortilla with 1/3 cup meat mixture, 2 Tbsp. of the remaining tomatoes and 2 Tbsp. cheese. Place under salamander 30 sec. or until cheese is melted. Top with 1/4 cup lettuce, 2 Tbsp. avocados and 1 Tbsp. dressing mixture.

Kraft Kitchens Tips

Make Ahead
Meat mixture can be prepared ahead of time. Store in refrigerator up to 2 days before reheating and using as directed.
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