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Stuffed Tortillas



  1. Heat oven to 350 degrees F. Line a cookie sheet or jellyroll pan with foil for easy cleanup and set aside.
  2. In a heavy, nonstick skillet, cook pork with onion and green pepper until meat is no longer pink.
  3. Add tomato, paprika, thyme, cayenne, fennel, pepper, salt, and garlic. Cook until meat is done.
  4. Place 3 tablespoons of the meat mixture on each tortilla. Top with about 1/4 cup shredded mozzarella and roll up bottom. Glue down sides with tomato paste and brush with oil.
  5. Bake in preheated oven for 10 to 12 minutes or until cheese is melted.

Yield: 6 servings

Per Serving (excluding unknown items): 491 Calories; 30g Fat (55.4% calories from fat); 24g Protein; 31g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 507mg Sodium

Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat

Source: Lafayette Journal and Courier - 12/16/2002

Other Southwestern beef and pork recipes you may like...

Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling
Fritos Pie


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