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Layered Pork Fajita Salad
Grilling gives the pork extra flavor, but broiling works just as well. This pretty dish works well as part of a salad buffet or simply served with Blue Heaven Cornbread.
- Place pork chops in a self-sealing plastic bag and add the olive oil, lime juice and seasonings (oregano and chili powder). Let marinate overnight in the refrigerator.
- Remove chops from marinade; pat dry and grill or broil about 8-9 minutes total, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Set aside to cool. Cut into 1/2-inch cubes
- Assemble salad up to an hour before serving: In a 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, Cheddar cheese, pork pieces and guacamole (instructions follow). Spread 1 cup of the salsa over the top. Mix the sour cream and rice together and spread over the top of the salad, covering completely. Put the remaining salsa in the middle of the sour cream layer. Garnish the salad with the olives and green onions. Serve tortilla chips on the side.
- Guacamole: In a medium bowl, stir together 2 mashed ripe avocados, 1 tablespoon lemon juice, 1 tablespoon minced onion, 3 tablespoons minced cilantro, 1 chopped tomato, and 1 seeded and minced jalapeno chile.