Allegiance® Pulled Pork Burrito
Directions
- Take a flour tortilla and place shredded pork on bottom 1/3 leaving 1 ½ inches of space on each side.
- Top with cilantro lime rice, followed by cheddar cheese and salsa.
- Fold side in and roll up into tube. You can cut on an angle or leave whole then serve.
Ingredients
- 4 cups Allegiance® Boston butt, cooked and pulled
- 4 Piancone® black bean 12-inch flour tortillas
- 1 cup West Creek Jala Mango BBQ Sauce
- 4 cups Simplot® cilantro lime rice, warmed
- 2 cups Contigo® Cheese, Cheddar, shredded
- 2 cups Roasted Jalapeno and Pepper Salsa, (see recipe below)
Peak Fresh Produce® Roasted Jalapeno and Pepper Salsa
Directions
- Combine the ingredients.
- Refrigerate overnight for flavors to blend then serve.
Ingredients
- 2 Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded, peeled and diced
- 1 Peak Fresh Produce® Pepper(s), Red Bell, roasted, seeded, peeled and diced
- 1 Peak Fresh Produce® Pepper(s), Yellow Bell, roasted, seeded, peeled and diced
- 2 Peak Fresh Produce® Poblano Peppers, roasted, seeded, peeled and diced
- 1/2 tsp paprika, smoked
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 tsp West Creek® Honey
- 1 Peak Fresh Produce® Lime(s), juice only
- 1 Peak Fresh Produce® Onion(s), White, diced
- 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
- 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
