Mexican Corn Tortilla Stackers

This was fun to make, used everything we had in the fridge/pantry plus our leftover Korean BBQ pork. The pork was chopped and sautéed in a pan with Fresh Cilantro and a touch of water to add moisture to prevent the meat from drying out when warming

Flour tortillas were lightly oiled in a skillet, warmed then laid out on a wire rack until time to assemble.

A little cheese, meat, followed by sautéed red cabbage, green onions, sliced grape tomatoes, sour cream, Fresh Cilantro, avocado and feta cheese was layered on the shell. A quick flash in the oven and ready to serve with fresh salsa

Tortillas are a great way to use up access produce and proteins, or leave them totally veggie, there is no wrong way to make them

Cheers from 3ish Acres!