| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Bar-b-q, Grilling, Pork, Tacos | 8 | Servings | |
INGREDIENTS
| 4 | Red bliss potatoes, cooked | |
| sliced 1/4" thick | ||
| 1 | lb | Pork Pull, see * Note |
| 1 | c | Grated Monterey Jack cheese |
| 8 | White corn tortillas | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Olive oil | ||
| Tomatillo Salsa, see * Note |
INSTRUCTIONS
Note: See the "Pork Pull" and "Tomatillo Salsa" recipes which are included in this collection. Prepare a wood or charcoal fire and let it burn down to embers. For each serving, lay 1 1/2 ounces of pork over half of the tortilla, top with potato slices, 1/8 cup of cheese and season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side, or until crispy and cheese has melted. Serve with Tomatillo Salsa. This recipe yields 8 servings. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3614 ) Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 83
Calories From Fat: 67
Total Fat: 7.7g
Cholesterol: 12.6mg
Sodium: 112.1mg
Potassium: 12.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.5g