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1
In a heavy, cast-iron grill pan, heat the canola oil until it is very hot, but does not smoke.
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2
Season the pineapple slices with the ginger and nutmeg.
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3
Saute the pineapple slices until beautifully golden and crisp.
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4
Remove from heat, and drain on paper towelling.
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5
In the same grill pan, saute the sweet Vidalia onions, peppers, chili powder and ginger paste.
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6
Taste for seasoning, and add sea salt and/or black pepper as desired.
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7
Remove from heat, and drain on paper towelling.
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8
In the same grill pan, saute the shredded pork until beautifully coloured.
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9
Stir in the barbecue sauce; blend thoroughly.
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10
Stir in the mango salsa; blend thoroughly.
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11
Taste for seasoning, and add sea salt and/or black pepper as desired.
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12
Preheat oven to 450F.
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13
Using a pastry brush, lightly oil the tortillas on one side only.
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14
Arrange half the tortillas on a baking sheet, oil side down.
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15
Now, sprinkle the Oaxaca and Extra Sharp Cheddar over the tortillas.
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16
Arrange the shredded pork over the cheese.
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17
Sprinkle the onion and peppers over the shredded pork.
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18
Top with the remaining tortillas, oil side up.
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19
Set in oven, and bake for about 8-10 minutes, until the tortillas are nice and crisp.
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20
Remove from oven, and cut into wedges.
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21
Serve piping hot, with the mango salsa and sour cream.
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22
Blue Front Bar-B-Q Sauce is nearly impossible to find outside Florida, but can be ordered online.
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23
If you have friends in central Florida, they can send you some for Christmas (isn't that right, JP?)
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24
If you can't find Laxmi or Swad ginger paste, try Trader Joe's house brand.
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25
This is very nice with a good Mexican beer, such as Pacifico, Victoria or Modelo Especial.
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26
If you're not a drinking man, pour yourself some good, sweet tea and try not to think about it.
