Ingredients:
1 lbs pork boneless center loin roast (cut into strips)
1 tbsp butter
8 flour tortillas
1 cup Monterey Jack Cheese (shredded)
2 tbsp butter (melted)
Pineapple Salsa
1 tbsp butter
8 flour tortillas
1 cup Monterey Jack Cheese (shredded)
2 tbsp butter (melted)
Pineapple Salsa
Directions:
Prepare the Pineapple Salsa and set aside
In a skillet or pan, heat 1 tbsp butter till hot and bubbly
Cook pork in butter (10 mins), stir occasionally till no longer pink in center
Drain and set aside
Heat over to moderate
Spoon about 1/4 cup of pork onto 1/2 of each tortilla
Fold in half over filling
Arrange 4 filled tortillas in ungreased pan
Brush with melted butter
Bake till lightly brown (10 mins)
Repeat with remaining tacos
Serve with Pineapple Salsa
In a skillet or pan, heat 1 tbsp butter till hot and bubbly
Cook pork in butter (10 mins), stir occasionally till no longer pink in center
Drain and set aside
Heat over to moderate
Spoon about 1/4 cup of pork onto 1/2 of each tortilla
Fold in half over filling
Arrange 4 filled tortillas in ungreased pan
Brush with melted butter
Bake till lightly brown (10 mins)
Repeat with remaining tacos
Serve with Pineapple Salsa
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