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, shredded
1/2 cup enchilada sauce, prepared
1/4 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, diced
1/4 cup cilantro, fresh
3 Tbsp. lime juice, fresh
1 quart enchilada sauce, prepared, warmed
1 cup sesame seeds, toasted
Preheat convection oven to 325°F ( conventional oven to 400°F). Put potato slices in 2" deep half-size steamtable pan. Pour sauce mixture over slices; stir well.
Stir in pork, beans, cheese, enchilada sauce, cilantro and oregano. Bake 40-45 minutes (conventional oven 45-50 minutes). Let sit 10 minutes before cutting pan 4x4.
Toss pineapple, bell peppers, red onion, cilantro and lime juice to create fruit salsa.
Serve each portion with 1/4 cup warm enchilada sauce, 1 Tbsp. sesame seeds, and 1/3 cup salsa.