Ingredients
1
(18-oz.) container refrigerated honey hickory barbecue sauce with shredded pork
1
(15 1/4-oz.) can pineapple tidbits, drained
12
tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
12
oz. (3 cups) shredded Monterey Jack cheese or Mexican 4-cheese blend
1/4
cup chopped fresh cilantro
3
cups shredded iceberg or green leaf lettuce
1
large tomato, diced (1 cup)
Sour cream, if desired
Preparation
In 1 1/2-quart saucepan, cook barbecue sauce with shredded pork and 2/3 cup of the pineapple tidbits over medium-high heat for 6 to 8 minutes, stirring occasionally, until thoroughly heated.
In 10-inch skillet, cook each tortilla over medium-high heat for 20 to 30 seconds, turning once, until thoroughly heated.
Onto each warm tortilla, spoon about 3 tablespoons pork mixture, 1/4 cup cheese, 1 teaspoon cilantro, 1/4 cup lettuce, heaping tablespoon tomato and scant tablespoon remaining pineapple tidbits. Top each with sour cream.
