Ingredients
-
1 oz.Chili Lime Sauce
-
3 oz.Chef's Line® Diced Cooked Hickory Smoked Pork Belly
-
2 oz.Monarch® Fire Roasted Corn and Poblano Onion Blend, warmed
-
2 oz.Glenview Farms® Aged Sharp White Cheddar Cheese, crumbled
-
3 tsp.Chef's Line Hand Scooped Guacamole
-
3 ea.Del Pasado® White Corn 6-Inch Tortilla, warmed
Preparation
- Reheat pork belly in a saute pan over medium heat, stirring until golden brown and some of the fat has rendered out.
- Fill warm tortillas with the pork belly, top with corn poblano blend, cheese, guacamole and drizzle with sauce.
Recipe by Chef Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1