- 20 tortillas
- 200 g (3/8 lb) Rudolph’s Chicharrones (pork rinds)
- 2 green tomatoes, peeled
- 1 chopped tomato
- ¼ onion, diced
- 3 bunches cilantro, chopped
- 100 g (½ cup) crumbled Oaxaca cheese
- Salt and pepper to taste
Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add Rudolph’s 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.
Comments from our Recipe Testers
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.
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Posted on: March 20th, 2009 | By: Rudolph's Pork Rinds