Ingredients
- 5 tortillas
- 1 onion
- 1/2 salsa
- 240 ml sour cream (light)
- 230 gr cheddar cheese
- 130 gr pork tenderloin
- 75 gr corn kernels
- 24 gr coriander
- 16 ml vegetable oil
- 4 gr chili powder
- 2 gr cumin
- 1 gr oregano
- 1 gr pepper
- 1 package kidney beans (red)
Sweet pepper strips In large skillet, fry tortillas in 1 cm 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 Tablespoon sour cream mixture. Top with one quarter of the pork mixture and quarter c of the cheese. Repeat layers, ending with tortilla. Bake in 190ÂșC 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