INGREDIENTS

3 each  4.5" White Corn Tortillas (20123)  
3 oz. vol. Smoked Cheddar Cheese , shredded 
3 oz. vol. Pot Roast , shreded and heated   
6 each Caramelized Pearl Onions , cut in half 
1 1/2 oz. vol. Roasted Corn  
3 oz. vol. Southwest Slaw , see related recipe   

DIRECTIONS

1.) Heat flattop to medium heat. Mound 1 oz. each of smoked Cheddar cheese shreds and place on flattop at least 6-8 inches apart. Spread cheese out in an even circle and cook until outside edges are toasty and center of cheese is bubbling.

2.) Place 4.5” corn tortilla on top and flip with a metal spatula. Cheese should adhere to tortilla.

3.) Toast other side of tortilla and place on serving plate.

4.) Fill each mini taco with 1 oz. of southwest slaw, ½ oz. of roasted corn, caramelized pearl onions and 1 oz. of pot roast.

5.) Serve immediately.

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