1 teaspoon chipotle chili powder more or less to your taste
1 teaspoon smoked paprika
4 inch flour tortillas 6-8
1 ripe but firm mango, peeled + diced
1 cup cooked rice or quinoa
2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
2 cup cherry tomatoes
1 jalapeno seeded + chopped
1/4 cup fresh basil chopped
1/4 cup fresh cilantro chopped
Juice from 1/2 a lime
Salt to taste
Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
Serve with the tomato salsa and sliced avocado.
Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.
Rub the tablespoon of canola oil and add Kosher salt and fresh cracked black pepper to taste.
Add the garlic and brown sugar to the top of the pork.
Wrap the pork with the bacon (I wrapped all the way around, if you want to drape them over the top you can as well.)
Place carefully into the slow cooker and cook on low for 4-5 hours.
If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top).
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.