Cooking Directions

• Heat the oven to 350°F. Spray 10 (3-inch) muffin-pan cups with vegetable cooking spray.
• Wrap the tortillas between damp paper towels. Microwave on HIGH for 30 seconds or until the tortillas are warm. Fold 1 tortilla into thirds to form a cone shape. Press the tortilla cone, wide end down, into a muffin-pan cup.  Repeat with the remaining tortillas, rewarming in the microwave as needed.
• Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.
• Heat the pork, salsa and chipotle chile pepper in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
• Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.

Ingredients

• 10 flour tortilla or whole wheat tortillas (6-inch), warmed
• 18 ounces (1 container) refrigerated cooked shredded pork with barbecue sauce(about 2 cups)
• 1 cup Pace® Chunky Salsa
• 0.25 teaspoon ground chipotle chile powder
• 0.5 cup shredded Cheddar cheese(optional)
• 0.25 cup guacamole(optional)
• 0.25 cup sour cream(optional)
• 0.25 cup Sliced ripe olives(optional)