Cooking & preparation instructions
White Corn Tortillas
Cilantro Pesto Sauce
Medley of poblano peppers & onions
What You’ll Need:
Cooking Oil (of your choice)
Heat Proof Spatula
Optional Add-Ins: Top with sliced avocado, grated cotija cheese, the fresh squeezed juice from a lime wedge and your favorite hot sauce!
What To Do:
TO BEGIN, Heat 1 tsp oil in a large skillet over medium-high heat. Add the pork and cook for 5-7 minutes, or until the center reaches 165°F with a meat thermometer, stirring occasionally.
Submerge the unopened cilantro pesto sauce packet in a bowl of warm water to thaw
WHILE THE MEAT IS COOKING, heat 1 tsp of oil in a medium skillet over medium-high heat, add the onions and poblano peppers. Cook together for 3-4 minutes or until the peppers and onions have softened. Set aside.
NEXT, remove tortillas from plastic, wrap in a moist paper towel and place on a microwaveable safe plate. Microwave on high in 30 second intervals, turning in between until warm. Use caution when removing the tortillas as the moist paper towel and tortillas may be hot.
Alternatively, thaw stack of tortillas on countertop for 15 minutes. Once thawed separate tortillas and heat each side in a skillet on low heat until warm.
TO PLATE, Take two warmed tortillas and fill with the pork and vegetable medley. Top with a drizzle of the cilantro pesto sauce. FOR A PERSONAL TOUCH, add sliced avocado, grated cotija cheese, a squirt of juice from a lime wedge and your favorite hot sauce. Enjoy!
ALLERGEN WARNING: Contains milk and soy.
- 25 oz