Bake-Off® Contest 43, 2008
Canon City, Colorado

Cilantro-Lime Pork Roll-Ups with Caramelized Onions

Bring authentic Mexican flavors home with seasoned pork wrapped in cheesy tortillas.

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15 reviews.
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  • prep time 50 min
  • total time 1 hr 30 min
  • ingredients 13
  • servings 8
 

Ingredients

2
teaspoons grated lime peel
1/4
cup fresh lime juice
2
cloves garlic, finely chopped
1
tablespoon finely chopped fresh cilantro
1/2
teaspoon crushed red pepper flakes
5
tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
1
lb boneless pork loin chops (1/2 inch thick) or pork tenderloin, cut into 1/2-inch cubes
2
small onions, thinly sliced
1
can (16 oz) Old El Paso™ fat-free refried beans
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2
cups finely shredded pepper Jack or Monterey Jack cheese (8 oz)
1
to 1 1/2 cups Old El Paso™ Thick ‘n Chunky salsa
1
container (8 oz) sour cream

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LOCATION

Steps

  • 1 In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil. Add pork; seal bag and turn to coat with lime mixture. Refrigerate 30 minutes to 2 hours to marinate.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown. Remove onions from skillet; keep warm.
  • 3 Heat oven to 375°F. Remove pork from marinade; drain pork on paper towels to remove excess moisture. Discard marinade.
  • 4 In same skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center. Remove skillet from heat; set aside.
  • 5 Brush 1 tablespoon oil on bottom and sides of 13x9-inch (3-quart) glass baking dish or 2 (8-inch square) glass baking dishes. In medium microwavable bowl, place refried beans. Cover with microwavable paper towel; microwave on High about 1 minute or until warm.
  • 6 To assemble, spoon 2 tablespoons beans down center of each tortilla. Top with pork, onions and cheese. Roll up tortillas; place seam sides down in baking dish. Lightly brush remaining 1 tablespoon oil over tortillas.
  • 7 Bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown. Serve with salsa and sour cream.
  • 1 In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil. Add pork; seal bag and turn to coat with lime mixture. Refrigerate 30 minutes to 2 hours to marinate.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown. Remove onions from skillet; keep warm.
  • 3 Heat oven to 375°F. Remove pork from marinade; drain pork on paper towels to remove excess moisture. Discard marinade.
  • 4 In same skillet, heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center. Remove skillet from heat; set aside.
  • 5 Brush 1 tablespoon oil on bottom and sides of 13x9-inch (3-quart) glass baking dish or 2 (8-inch square) glass baking dishes. In medium microwavable bowl, place refried beans. Cover with microwavable paper towel; microwave on High about 1 minute or until warm.
  • 6 To assemble, spoon 2 tablespoons beans down center of each tortilla. Top with pork, onions and cheese. Roll up tortillas; place seam sides down in baking dish. Lightly brush remaining 1 tablespoon oil over tortillas.
  • 7 Bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown. Serve with salsa and sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
12g,
12%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
80mg
80%;
Sodium
990mg
990%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company