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Smokey Pork-Topped Tortillas

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

Ingredients

Ingredients Weights Measures
OPEN PIT Original Restaurant Recipe Barbecue Sauce 2 lb. + 12 oz. 1 qt.
chipotle peppers in adobo sauce, pureed 5 oz. 1/2 cup
brown sugar, packed 4 oz. 1/2 cup
tomatoes, seeded, chopped and divided 1 lb. + 13 oz. 1 qt. + 4 tsp.
Frozen shredded pork, thawed 2 lb. + 4 oz. 2 qt.
KRAFT Ranch Dressing (FS) 1 lb. 2 cups
fresh cilantro, chopped - 1/4 cup
corn tortillas (6 inch), warmed - 32 each
Chihuahua cheese, shredded 1 lb. 1 qt.
lettuce, shredded 12 oz. 2 qt.
avocados, chopped 2 lb. 4 each

Directions

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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