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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When brushed with butter and baked over custard cups, Katie's spinach tortillas make crunchy bowls for lettuce salads topped with pork and peppers. Ingredients:
6 spinach tortillas |
2 tablespoons butter, melted |
1 tablespoon canola oil |
1 pound boneless pork loin chops, cut into thin strips |
1 envelope fajita seasoning mix |
1 medium onion, thinly sliced |
1 medium sweet red pepper, thinly sliced |
1 medium green pepper, thinly sliced |
4-1/2 cups shredded lettuce |
1 medium tomato, chopped |
Directions:
1. Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets.
2. Bake, uncovered, at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes longer or until crisp. Remove tortilla from cups to cool on wire racks.
3. In a large skillet, heat oil over medium-high heat. Combine pork and seasoning mix; add to the skillet. Cook and stir until meat juices run clear. Remove pork with a slotted spoon.
4. In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with the pork, pepper mixture and tomato. Yield: 6 servings.
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