Open-Face Chimighanga Pork Salad

• 3/4 cup oil
• 12 each large flour tortillas (10 inch)
• 3 qt. pork shoulder roasts, cooked, shredded
• 3 cups BULL'S-EYE Original Barbecue Sauce
• 3 gal. torn mixed salad greens
• 3 cups tomatoes, coarsely chopped
• 3 cups canned black beans, drained, rinsed
• 3 cups avocados, peeled, pitted and chopped Whole Foods 5 ea For $5.00 thru 02/09
• 1-1/2 cups shredded Cheddar cheese
• 3/4 cup red onions, chopped
• 3/4 cup cilantro, chopped
• 2-1/4 cups KRAFT Ranch Dressing (FS)

1. Heat oil in large skillet.
2. Add tortillas; cook 1 to 2 min.
3. on each side or until golden brown on both sides, holding up 1 edge of each tortilla with tongs as tortilla starts to crispen to form rim.
4. Drain on paper towels.
5. Combine pork and barbecue sauce in saucepan; cook on medium-low heat until heated through, stirring occasionally.
6. For each serving: Top 1 tortilla with 4 cups greens, 1/3 cup tomatoes, 1/4 cup beans, 1/4 cup avocados, 2 Tbsp.
7. cheese, 1 Tbsp.
8. onions, 1 cup of the pork mixture and 1 Tbsp.
9. of the cilantro.
10. Drizzle with 3 Tbsp.
11. dressing.

oil, flour tortillas, pork shoulder roasts, bullseye original barbecue sauce, salad greens, tomatoes, black beans, avocados, cheddar cheese, red onions, cilantro, dressing

Taken from www.kraftrecipes.com/recipes/open-face-chimighanga-pork-salad-97730.aspx (may not work)