Make taco filling as directed on package. Add beans and mix well. Pour in small (7″x11″) dish. Bake at 350 degrees, until hot. Sprinkle cheese over top, return to oven until cheese melts. Sprinkle with pork rinds.
Adapted from Mary Rudolph.
back to top
Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.
Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.
Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.
Place beans, onion, garlic and salt in a pot. Cover with water and cook. Melt lard in a skillet and fry bacon, diced onion, peppers, ham, and pork chop. When the beans are cooked, add the fried ingredients and let the mixture boil for a few minutes. Finally, add chopped cilantro and chicharron cut into small pieces. Enjoy!
Cook the tomatoes. When the water comes to a boil, remove from heat. Blend chiles, onion, cilantro and garlic. Fry in a small amount of oil and add the chicharron.
Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes.
Crush pork rinds finely (the finer they are, the more they resemble bread crumbs). Combine crushed pork rinds with other “bread” crumbs ingredients (parmesan cheese, oregano, parsley, and garlic powder).
Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet.
Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center.
Dredge rolled up chicken breasts in Atkins bake mix. Dip in or brush with egg and roll in “bread” crumbs.
Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered
baking sheet (with sides) and bake uncovered at 425 for 40 minutes.
“Wings” author Debbie Moose actually calls these “When Pigs Fly” but we like to call them “Skinny Dippin’ Wings”
Preheat the oven to 400° degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin or crush with your hands until the rinds become coarse crumbs. (Don’t crush them too finely.)
Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg–butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat.
Place the wings on the baking sheet. Roast for 30 minutes or until done. Serve warm.
Try flavored pork rinds for an added kick!
cook time: 45 minutes
prep time: 30 minutes
servings: 24 pieces
Charlotte Observer
back to top
Sautee all but rinds and broth in a frying pan until celery and onions are
transparent and tender. Add broth and pork rinds and mix until all is coated and moist. Put into baking dish and bake for 30-45 minutes at 400° F until it sets like regular bread stuffing.
Tasty with roast turkey!
Preheat oven to 325 F
Saute sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking ends of pork to make a pouch. Hold together with a toothpick. Dip in egg and roll in crushed pork rinds.
Chill thoroughly—at least an hour (this keeps them together, so don’t skip this step.)
Arrange in baking dish, cover with sauce, and sprinkle with cheese. Bake 1 hour at 325° F until done. (These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.
Makes 8 servings.
cook time: 45 minutes
prep time: 30 minutes
servings: 4 to 6
Sautee onions in oil until transparent. Discard casing from chorizo. Add chorizo to onion and break it up with fork as it cooks. Soak pork rinds and cilantro in hot water until pork rinds are soft and tender. This will only take a minute or two. Drain the pork rinds and add them to the onion and chorizo mixture. Beat the eggs lightly, and add them in, scrambling them.
To serve, place a heaping tablespoon or more in the center of each hot flour tortilla. Add jalapenos or hot sauce to taste. Roll up tortilla like a taco and enjoy.
Could substitute other meat to make it less spicy.
Mix together and serve for a delicious low carb salad.
Great for a quick meal!
1. Add a touch of cream cheese to your pork rind and garnish with a jalapeno.
2. Serve pork rinds with a side of guacamole or salsa for dipping.
3. Swap pork rinds for your tortilla chips in a taco salad for a low carb meal.
4. Crush up pork rinds to use in place of bread crumbs on fish or chicken.
5. Use ground up pork rinds to make a healthier pizza crust.
6. Use chicharonnes (pork rinds) in place of tortillas in your Vegetable or Chicken Soup.
home | contact | site map | 
| 
| Brasil | employment
copyright © since 1955, Rudolph Foods Company, Inc. | privacy policy | terms of use | site design
