- 1 package Old El Paso™ Taco Bowls™ soft flour tortillas
- 2 teaspoons yellow mustard
- 1/2 lb thinly sliced cooked roast pork
- 1/2 lb thinly sliced cooked ham
- 24 slices dill pickle chips
- 1/2 cup shredded Swiss cheese (2 oz)
- 1/3 cup butter, melted
Step 1 Heat oven to 425°F. Line cookie sheet with foil.
Step 2 For each bowl, spread 1/4 teaspoon mustard evenly inside bowl. Layer pork, ham, 3 pickles chips and 1 tablespoon cheese in each bowl; fold layers to fit inside bowls, if necessary. Press bowls to flatten in half firmly with palm of hand; secure with toothpick. Place flattened bowls on cookie sheet. Generously brush melted butter on top and bottom of each bowl.
Step 3 Bake 15 to 20 minutes, brushing with additional butter halfway through, until light brown and cheese is melted inside. Remove toothpicks, and serve immediately.
NutritionCalories290(Calories from Fat160),Total Fat18g(Saturated Fat9g,Trans Fat0g),Cholesterol65mgSodium1020mgTotal Carbohydrate13g(Dietary Fiber0g Sugars0g),Protein18g;% Daily Value*:Vitamin A6%;Vitamin C0%;Calcium10%;Iron8%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsRoast pork can be found in the deli section and is often called “Cuban-style.”
Mustard and dill pickles are traditional in Cuban pork sandwiches--substitute mayonnaise, and skip the pickles if that’s more to your liking.