Ingredients:
- 1 pound pulled pork (about 2 cups, firmly packed)
- 1/2 cup barbecue sauce, plus additional to serve
- 8 (6-inch) whole-wheat flour tortillas
- 1 cup cooked collard greens, drained
- 1 (1-pound) package cooked Camellia Brand Blackeye Peas, drained
- 1/4 cup dill pickle relish
- 2 cups shredded Monterey Jack cheese
Directions:
- Heat a well-seasoned 10-inch cast-iron pan over medium-high heat.
- In a small bowl, stir together pork and barbecue sauce.
- Place 1 tortilla on a clean work surface. Spreading each in an even layer, add 1/2 cup pork mixture, 1/4 cup collard greens, 2 tablespoons black-eyed peas, 1 tablespoon relish, and 1/2 cup cheese. Top with another tortilla. Using a large spatula, transfer to hot pan.
- Cook until golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining ingredients. Serve with additional barbecue sauce, if desired.
This recipe and image are courtesy of Taste of the South magazine.