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Chile Carnitas on Cemitas Rolls
Ingredients
- 2 ripe avocados, pitted, peeled, mashed
- 4 Mexican cemita rolls, horizontally cut in half, toasted
- 1/2 cup chopped fresh cilantro
- 1 lb. heated carnitas OR pulled pork
- 6 oz. shredded string cheese OR Mozzarella cheese
- 4 canned chipotle peppers in adobo, finely chopped
- 1/2 large white onion, thinly sliced
- 1 large plum tomato, thinly sliced crosswise
Directions
- 1. Spread avocado evenly on cut surfaces of rolls. Sprinkle with cilantro.
- 2. Layer bottom of rolls with carnitas, cheese, chipotle peppers, onion and tomato. Cover with top of rolls and serve.
- Nutritional information per serving: Calories 711; Total Fat 32g; Saturated Fat 13g;
- Trans. Fat 0g; Cholesterol 113mg; Sodium 1722mg; Total Carbohydrate 71g; Dietary Fiber 11g;
- Total Sugars 24g; Protein 34g
