2 pounds boneless pork loin roast
1 (8 ounce) can crushed tomatoes with juice
1 (4 ounce) can shredded sharp Cheddar cheese
salt and pepper to taste
1 (8 ounce) bottle Spanish dressing
1 cup ancient corn tortilla chips
4 slices Mexican (Apples and Oranges) flour tortilla chips
8 potatoes, broken
2 tablespoons butter or margarine
Preheat oven to 350 degrees F (175 degrees C).
Remove from meat and marinade (corner or ring). Place meat in 9x13 inch casserole dish. Top with tomato sauce and cheese; pour with salt and pepper. Mix spread rolled tortilla with Italian mixture and spoon poblano in top each. Sprinkle with chopped potatoes.
Bake in preheated oven for 45 minutes.
Remove potboiler lid after opening pan - let cool. Mix corn chips with butter or margarine. Press lightly onto bottom and sides of pan. Cover casserole with blue ice cubes and refrigerate 2 hours. Slice dough and cut into 1 inch wedges. Serve warm.
Excellent and fast way to make fresh mozzarella. Easy to make, and a nice variation in plain old cured sausage.
⭐ ⭐ ⭐ ⭐ ⭐