1 recipe of Cookies Carnitas (you will have leftovers to freeze or use for pulled pork sandwiches)
10 taco size flour tortillas (6-8 inch)
2 oz. cream cheese, softened
¼ c. sour cream
½ c. Cookies Sweet Hickory BBQ Sauce
1 ½ c. shredded sharp cheddar cheese
½ tsp. Cookies Flavor Enhancer
SALSA RANCH DIPPING SAUCE:
¼ c. sour cream
¼ c. Spin Blend salad dressing (or Miracle Whip/mayo)
½ tsp. ranch dressing seasoning
½ tsp. lime juice
½ c. Cookies Premium Salsa (Mild or Medium)
Preheat oven to 425 degrees.
Whisk together the Salsa Ranch ingredients in medium bowl and refrigerate until ready for use.
In a large bowl, mix together the cream cheese, sour cream, barbecue sauce and Flavor Enhancer.
Add 2 ½ cups to 3 cups of shredded pork (drained) to cream cheese mixture, depending on how saucy or meaty you want the filling. Mix until evenly combined. Add cheddar cheese and mix well.
Add a heaping ¼ cup of the pork mixture down the center of each tortilla and roll up tightly. Place filled tortillas seam side down on a baking sheet.
Lightly brush each tortilla with olive oil. Bake at 425 degrees for 15-20 minutes or until golden. Broil briefly for extra crispiness. Serve with Salsa Ranch Dipping Sauce.
