Tortilla Stack

Photo: flickr user avlxyz

Ingredients

5 Tortillas, flour, 8 inch

Vegetable oil

1 tablespoon Vegetable oil

pound Pork tenderloin,cut in strips

1 Onion,chopped

2 Cloves,minced

teaspoon Chili powder

teaspoon Cumin,dried

teaspoon Oregano,dried

teaspoon Pepper

1 Red,green,yellow peppers sweet, chopped

cup Corn kernels

1 can Red kidney beans,drained

cup Salsa

1 cup Light sour cream

cup Coriander,fresh, chopped

2 cups Cheddar cheese,shredded

Sweet pepper strips

Preparation

In large skillet, fry tortillas in 1/4 inch 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 Tbsp sour cream mixture.

Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat layers, ending with tortilla.

Bake in 375F 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