BBQ Pork Omelets

• Smoked Onion Cream Cheese
• 3 cups sweet onions, sliced into rounds
• 3/4 cup heavy cream
• 3 cups PHILADELPHIA Original Cream Cheese, softened
• Pickled Mustard Seed
• 1/3 cup rice wine vinegar
• 1/3 cup mustard seed
• BBQ Sauce
• 1-1/2 qt. KRAFT Original Barbecue Sauce
• 1-1/2 cups HEINZ Tomato Ketchup
• 1/4 cup water
• 1/4 cup TAPATIO Hot Sauce
• 2-1/2 Tbsp. HEINZ Yellow Mustard
• 1/3 tsp. crushed red pepper
• Crispy Onions
• 1-1/2 gal. onions, sliced 1/8-inch thick
• 3 cups rice flour
• Omelet Assembly
• 12 doz. eggs
• Cooked pulled boneless pork shoulder

1. Smoked Onion Cream Cheese: Cook onions in 120 degrees F smoker for 1 hour.
2. Finely chop onions.
3. Steep half the onions in cream 20 min.
4. Strain and discard onions, reserving cream.
5. Beat cream cheese with electric mixer fitted with paddle attachment until smooth.
6. Add reserved cream and remaining chopped onions.
7. Mix on low speed until combined, scraping side of bowl frequently.
8. Season with salt.
9. Pickled Mustard Seed: Bring vinegar to boil then pour over mustard seed.
10. Cool to room temperature.
11. BBQ Sauce: Mix ingredients until well blended.
12. Stir in Pickled Mustard Seed.
13. Crispy Onions: Dredge onions in flour.
14. Fry, in batches, in 250 degrees F oil until golden brown.
15. Drain well.
16. For each serving: Whisk 3 eggs until well blended.
17. Pour into hot omelet pan or nonstick skillet; cook 1 min.
18. Spoon 2 oz.
19. pork and about 1 Tbsp.
20. Smoked Onion Cream Cheese down center of omelet; fold over.
21. Place on serving plate.
22. Top with 1/2 cup Crispy Onions and drizzle with 2 Tbsp.
23. BBQ Sauce.

onion cream cheese, sweet onions, heavy cream, philadelphia original cream cheese, rice wine vinegar, bbq sauce, kraft original barbecue sauce, tomato ketchup, water, yellow mustard, red pepper, onions, onions, rice flour, omelet, eggs, pork shoulder

Taken from www.kraftrecipes.com/recipes/bbq-pork-omelets-171218.aspx (may not work)