1 pound cooked pork roast, cut into very thin strips
1 cup grated Monterey jack cheese
1/4 cup green salsa
1 jalapeno pepper (optional), seeded and finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
(8-inch) Low Carb Tortillas
How to make it
Heat oven to 450F. Heat 1 tablespoon of the oil in large skillet over medium-high heat. Cook onion 5 minutes, until softened. Transfer to a bowl. Add pork, cheese, green salsa, jalapeo, cilantro, pepper and salt. Mix well.
Brush one side of each tortilla with remaining oil. Spoon one-eighth of pork mixture over half of non-oiled side. Fold tortilla in half over filling.
Arrange on a baking sheet. Bake 5 minutes, until crisp and golden. Serve with tomato salsa.