Hot Roast Pork And Tortilla Sandwiches Recipe
Ingredients
8 6 inch corn tortillas Nonstick cooking spray
1 cup shredded Monterey Jack cheese
1 cup chopped cooked roast pork
1 jar pimientos, drained and chopped
1 tablespoon trimmed, seeded, and chopped hot green chilies fresh or canned
Directions
Preheat the oven to 400°F.
Place 4 of the tortillas on 4 9 inch lengths of aluminum foil, the centers of which have been lightly coated with the cooking spray.
Sprinkle each tortilla with 1/4 of the cheese, pork, pimientos, and green chilies.
Top with the remaining 4 tortillas.
Coat the centers of 4 more 9 inch lengths of aluminum foil with the cooking spray and place on top of the assembled sandwiches, sprayed sides down.
Seal the 4 foil packets by rolling and crimping the edges snugly.
Bake for 10 minutes or until the cheese has melted.
Place 4 of the tortillas on 4 9 inch lengths of aluminum foil, the centers of which have been lightly coated with the cooking spray.
Sprinkle each tortilla with 1/4 of the cheese, pork, pimientos, and green chilies.
Top with the remaining 4 tortillas.
Coat the centers of 4 more 9 inch lengths of aluminum foil with the cooking spray and place on top of the assembled sandwiches, sprayed sides down.
Seal the 4 foil packets by rolling and crimping the edges snugly.
Bake for 10 minutes or until the cheese has melted.
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