Ingredients
6 spinach tortillas2 tablespoons butter, melted1 tablespoon canola oil1 pound boneless pork loin chops, cut into thin strips1 envelope fajita seasoning mix1 medium onion, thinly sliced1 medium sweet red pepper, thinly sliced1 medium green pepper, thinly sliced4-1/2 cups shredded lettuce1 medium tomato, chopped
Preparation
Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets.
Bake, uncovered, at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes longer or until crisp. Remove tortilla from cups to cool on wire racks.
In a large skillet, heat oil over medium-high heat. Combine pork and seasoning mix; add to the skillet. Cook and stir until meat juices run clear. Remove pork with a slotted spoon.
In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with the pork, pepper mixture and tomato.
