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Ingredientes
- 4 x Red bliss potatoes, cooked and slice 1/4-inch thick
- 1 lb Pulled BBQ pork
- 1 c. Grated Monterey Jack cheese
- 8 x White corn tortillas
- Â Â Salt and freshly grnd pepper
- Â Â Extra virgin olive oil
- 8 med Tomatillos, husked and coarsely minced
- 1 Tbsp. Finely diced red onion
- 1/2 Tbsp. Chopped jalapeno
- 2 Tbsp. Fresh lime juice
- 2 Tbsp. Coarsely minced cilantro
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Honey
- Â Â Salt and freshly grnd pepper
Direcciones
- Prepare a wood or possibly 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, 1/4 c. of cheese and season to taste with salt and pepper. Fold over the tortilla and brush with extra virgin olive oil. Grill for 3 min on each side, or possibly till crispy and cheese has melted. Serve with Tomatillo Salsa.
- TOMATILLO SALSA: Combine the tomatillos, onion, jalapeno, lime juice, cilantro, extra virgin olive oil and honey in a bowl. Season with salt and pepper.
- Chill covered, for up to 1 day. Bring to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 8 servings | |
| Calories 219 | |
| Calories from Fat 64 | 29% |
| Total Fat 7.28g | 9% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 96mg | 4% |
| Potassium 648mg | 19% |
| Total Carbs 32.86g | 9% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.6g | 2% |
| Protein 7.45g | 12% |
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