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Recipe by: livier
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See below ingredients and instructions of the recipe
5 Tortillas, flour; 8 inch
Vegetable oil
----------------------------------FILLING----------------------------------
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
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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