This fun layered tortilla and pulled pork dish is made in a pie pan, which is just the right size to fit an 8-inch flour tortilla. Serve with a dollop of guacamole or sour cream and a tossed salad.
Make Ahead Tip: Equipment: Deep-dish pie pan or 9-inch round baking dish
- 3 cups finely shredded Pulled Pork with Caramelized Onions (see recipe)
- One 14-ounce can no-added-salt diced tomatoes, drained, juice reserved
- 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni
- Four 8-inch flour tortillas, preferably whole-wheat
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped scallions for garnish
- 1/4 cup chopped fresh cilantro for garnish
Companion recipe: Pulled Pork with Caramelized Onions
Preheat the oven to 375 degrees F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.
Heat the leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of the remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.
Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
374 calories; 18g total fat; 7g total saturated fat; 68mg cholesterol; 574mg sodium; 29g carbohydrates; 3g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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