INGREDIENTS

6 each  6" Heat Pressed Flour Tortillas (10400)  
4 oz. wt. Pork Tenderloin 
Jamaican Jerk Seasoning Blend to coat 
Peach Chutney , (ICC Foods) to brush 
2 oz. vol. each Red and Green Bell Peppers , thinly sliced 
2 oz. vol. Yellow Onions , julienne slice 
6 oz. vol. Pre-cut Unfried White Corn Tortilla Strips (06771) , fried 
4 oz. vol. Grilled Pineapples and Peach Salsa, see related recipe 

DIRECTIONS

1.) Heat tortillas in steam cabinet.

2.) Place white tortilla strips in fryer until crispy. Remove from fryer and season with salt.

3.) Rub pork tenderloin with Jamaican jerk seasoning. Place on grill and brush occasionally with peach chutney until proper internal temperature is reached. Remove from grill and place on worksurface.

4.) Quickly sauté peppers and onions in sauté pan and place on sizzling fajita skillet.

5.) Top with sliced pork tenderloin, crispy tortilla strips and grilled pineapple and peach salsa.

6.) Serve with warm pressed flour tortillas.

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