Apple Carnitas Breakfast Burrito

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Credit: Courtesy of Dole Food Company, Inc
The National Culinary Review, October 2011


30 oz. pork carnitas, excess fat removed, shredded
1 cup prepared salsa + more for service
2/3 cup chopped fresh cilantro
5 oz. sharp cheddar
20 oz. Dole Chef-Ready Cuts Diced Apples, thawed
10 eggs, scrambled
10 (12-inch) flour tortillas


Method: Combine carnitas, 1 cup salsa and cilantro in large skillet; cook, stirring until heated through. Divide carnitas mixture, cheese, apples and scrambled eggs evenly among tortillas. Fold in sides; roll up. Cut in half. Serve with additional salsa.


10 servings


Breakfast, Pork, The National Culinary Review

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