INGREDIENTS

18 to 20 each 6" Tri-Color Corn Tortilla (07983)  
Egg Wash , to seal   
8 oz. wt. Chile Roasted Pulled Pork , see related recipe , chopped 
1.5 oz. vol. + dipping BBQ Sauce  
4 oz. vol. Roasted Corn and Pineapple Salsa , see related recipe 
8 oz. vol. Pepper Jack Cheese , shredded 
Fried Onion Straws , to garnish   

DIRECTIONS

1.) Fold chile roasted pulled pork, bbq sauce, roasted corn and pineapple salsa and pepperjack cheese together in a mixing bowl. Thoroughly combine.

2.) Steam tortillas and place ¾ oz. filling in each tortilla.

3.) Tightly roll to close, sealing with egg wash if needed.

4.) Place on parchment lined ½ sheet pan and wrap tightly with plastic wrap.

5.) Hold refrigerated until ready for use.

6.) When ready to serve place tortilla stix in 350-360 fryer for approximately 1-2 minutes or until toasted and center is hot.

7.) Remove from fryer and drain.

8.) Serve with fried onion straws and bbq sauce.

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