Pork & Green Chile Burritos

Pork & Green Chile Burritos

Jeremy is in love. We ate this dish at a law school potluck event and I had to track down the recipe. We made it the next week and this recipe is definitely a keeper. YUM.

2 ½ lbs. pork roast (any cut)
1/8 tsp salt
1/8 tsp garlic salt
1/8 tsp pepper
28 oz. mild green chile sauce

(I like the La Victoria and Old El Paso brands)

½ -1 cup brown sugar
15 oz. can black beans, drained and rinsed
½ bunch cilantro, chopped
8 oz. Monterey Jack cheese, grated
flour tortillas (16+ medium)

1. Place pork roast in crockpot. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done. Remove from crockpot and drain. Shred meat and place in a bowl. Season with salt and pepper and garlic salt. Stir in 1/2 cup green chili sauce and brown sugar, to taste/moisture (I tend to do a little bit more green chili sauce and brown sugar, so it ends up a little more moist and sweet).

2. Heat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.

3. Pour 1/2 cup green chili sauce into prepared pan. Place 1/3 cup meat mixture on each tortilla. Sprinkle 1-2 Tbs black beans and 1-2 tsp of chopped cilantro. (I don’t measure these, just put each on until it looks good.) Roll burrito and place seam-side down in baking dish. Repeat with remaining tortillas. Pour 1 1/2 to 2 cups (whatever is left) of green chili sauce over burritos and sprinkle with Monterey Jack cheese.

4. Cover with foil and bake 25-30 minutes at 350 degrees. After this I like to remove foil and broil for 1-2 minutes, until cheese is browned.

This recipe is from Jenny Infanger.

Ratings: Jeremy 5, Kendra 4.5

Peanut Butter Bars

Peanut Butter Bars

Combine:

1 cup butter or margarine

1 cup peanut butter

1 cup sugar

1 cup brown sugar

1 tsp. vanilla

2 eggs

1/2 tsp. salt

1 tsp. baking soda

2 cups flour

2 cups oatmeal

Pat dough out into a lightly greased jelly roll pan. Bake at 350 degrees for 12-15 minutes. If desired, sprinkle 1 cup chocolate chips over the peanut butter bar and put back in the oven for another minute or two (just until the chocolate chips are slightly melted) and then spread the melted chocolate chips to cover the peanut butter bar.

Makes 3 dozen.

This recipe is from my sister, Tiffany Larson.

Rating: Jeremy 4 - Kendra 4