| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Meats, Vegetables | 1 | Servings | |
INGREDIENTS
| 5 | Tortillas, flour; 8 inch | |
| Vegetable oil | ||
| 1 | tb | Vegetable oil |
| 1/2 | lb | Pork tenderloin;cut in strips |
| 1 | Onion;chopped | |
| 2 | Cloves;minced | |
| 1 1/2 | ts | Chili powder |
| 3/4 | ts | Cumin,dried |
| 3/4 | ts | Oregano,dried |
| 1/4 | ts | Pepper |
| 1 | Red,green,yellow peppers sweet; chopped | |
| 1/2 | c | Corn kernels |
| 1 | cn | Red kidney beans;drained |
| 1/2 | c | Salsa |
| 1 | c | Light sour cream |
| 1/4 | c | Coriander;fresh, chopped |
| 2 | c | Cheddar cheese;shredded |
| Sweet pepper strips |
INSTRUCTIONS
FILLING In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels. Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. Remove with slotted spoon. Cook onion and garlic over medium heat for 2 minutes or till softened. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved pork, beans and salsa. Stir together sour cream, chilies and coriander. Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture. Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat layers, ending with tortilla. Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. Garnish with pepper strips. Let stand for 5 minutes before slicing. Serve with remaining sour cream mixture. MAKES: 4-6 SERVINGS From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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