INGREDIENTS:3 lbs. pork tenderloin 1 ½ cups California ripe olives, sliced 1 ½ qts. pureed pinto beans 3 cups salsa 2 Tbsp. ground cumin 24 pizza dough rounds, 8ö each 1 ½ cups cilantro, chopped 4 ½ quarts Monterey jack cheese 1 ½ quarts green chili strips 3 quarts California ripe olives 1 ½ cups sour creamDIRECTIONS:Preheat oven to 375¦F. Cut pork tenderloin into thin 1-inch strips. Combine next four ingredients in food processor with metal blade. Pulse/chop until pureed. Transfer to small ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.