4 red bliss potatoes -- cooked,
-- sliced 1/4" thick
1 pound pork pull -- see * note
1 cup grated Monterey Jack cheese
8 white corn tortillas
salt -- to taste
freshly-ground black pepper -- to taste
olive oil
tomatillo salsa -- see * note
Instructions:
* Note: See the "Pork Pull" and "Tomatillo Salsa" recipes which are
included in this collection. Prepare a wood or charcoal fire and let
it burn down to embers. For each serving, lay 1 1/2 ounces of pork
over half of the tortilla, top with potato slices, 1/8 cup of cheese
and season to taste with salt and pepper. Fold over the tortilla and
brush with olive oil. Grill for 3 minutes on each side, or until crispy
and cheese has melted. Serve with Tomatillo Salsa. Recipe Source:
GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV
FOOD NETWORK - (Show # GR-3614 )
