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montefin's Mexican Pork Carnitas
& Cotija Stuffed Hatch Green Chiles Recipe

montefin's Mexican Quesadilla

Serves 2.


  • 1 - Pork Shoulder Blade Steak, cut off the bone lengthwise into strips
  • 3 - Whole Fire Roasted Hatch Green Chiles (canned are fine like Ortega's 4 oz. Whole Green Chiles which are available at most supermarkets)
  • 3" x 1" - Fingers of Cotija Cheese (1 or 2 for each green chile)
  • Sufficent Canola Oil to Deep Fry Ingredients
  • 1/4 Cup - Low Carb Bake Mix
  • 2 Tbs - Paprika
  • 1 Tbs - Black Pepper
  • Coarse Salt
  • Ground Cumin
  • Garnishes

  • Chopped Green Onions
  • Fresh Cilantro Leaves
  • Hot Sauce (I like Louisiana Hot Sauce with this recipe)

Feel free to , so you can easily return whenever you want to make this.

Bring Canola Oil to 375 degrees F.

In a paper or plastic bag, mix Paprika and Black Pepper with Low Carb Bake Mix. Drop Pork Strips into bag and shake, Lift out pork, shake off excess mix, and put into hot oil.

Fry pork for 7 minutes.

Stuff the Whole Green Chiles with Cotija Cheese slivers. Drop them in bag and shake.

Remove pork from hot oil. Season immediately with Coarse Salt and Ground Cumin. Set aside to drain.

Lift chiles out of bag, shake off excess mix, and put them into the hot oil. Fry chiles for 3 minutes.

Remove chiles from hot oil. Season immediately with Coarse Salt and Ground Cumin. Set aside to drain.

Garnish serving platter with Chopped Green Onions, Cilantro Leaves, and splashes of red Hot Sauce

Place fried pork strips and fried stuffed chiles on platter and serve.

About 9 Carbohydrate grams per serving.

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Also, for a great selection of general recipes do visit Top 100 Recipe Sites

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