4    red bliss potatoes, cooked
  :          and -- slice 1/4 inch thick
        1 lb pulled BBQ pork
        1 c  grated Monterey Jack cheese
        8    white corn tortillas
  :          Salt and freshly ground
  :          pepper
  :          Olive oil
  Prepare a wood or charcoal fire and let it burn down
  to embers.
  For each serving, lay 1 1/2 ounces of pork over half
  of the tortilla, top with potato slices, 1/4 cup of
  cheese and season to taste with salt and pepper. Fold
  over the tortilla and brush with olive oil. Grill for
  3 minutes on each side, or until crispy and cheese has
  melted. Serve with Tomatillo Salsa.
  Recipe By     :GRILLIN' AND CHILLIN' SHOW#GR3614
                                        Date: Thu, 31
  Oct 1996 08:47:26 -0500
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