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Pulled-Pork Torta

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
  6 servings
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
RECIPE INGREDIENTS
3 cups  finely shredded Pulled pork with Caramelized Onions (see recipe link above)
1 14-ounce can   no-added-salt diced tomatoes, drained, juice reserved
1/4 cup  diced Spanish-style chorizo (see Note) or pepperoni
4   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
Other necessary recipes:
Pulled Pork with Caramelized Onions
Pulled-Pork Torta Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.


Heat 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 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2011
Nutrition Facts per Serving
Yield:   6 servings
Calories: 374
Fat. Total: 18g
Protein: 22g
Carbohydrates, Total: 29g
Fat, Saturated: 7g
Fiber: 3g
Cholesterol: 68mg
Sodium: 574mg
% Cal. from Fat: 43%
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