Yield: 16 servings, 1 cup each. 2 quarts hot tap water (125°F-145°F) 1 carton Regional Recipe™ Ancho Chile & Cheese Potato Bake 3 Tbsp. butter 3 cups pulled pork, prepared 2 cups pinto beans, cooked or canned, drained 2 cups Monterey Jack cheese, shredded1/2 cup enchilada sauce, prepared1/4 cup cilantro, fresh, chopped 1 Tbsp. oregano, dried 2 lbs. pineapple, fresh, cut into 1/2" cubes 2 cups red bell peppers, roasted, cut into strips 11/2 oz. red onion, diced1/4 cup cilantro, fresh 3 ...

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