22 Culinary Creations PUERCOS IN A SÁBANA Bon Appetite From The Ridpath Kitchen DIRECTIONS 1. Sautee ¾ cup of sliced green onions with 3 large garlic cloves in 1 tbsp of butter. 2. Add diced tomatoes, green chilis, cumin, onion powder, chili powder and a dash of hot sauce (to taste). 3. Cook until f ragrant. 4. Add in 1 tbsp of corn starch and pour in 1 can of evaporated milk. Stir to combine. 5. Bring to a boil and add 2 cups of shredded cheddar and Monterey Jack. Stir until smooth and remove f rom heat. 6. Add in cilantro and more green onions. Season with salt and pepper and mix. 7. Add Schneider’s pulled pork to a warm pan with your choice of bbq sauce. Heat until warm. 8. Halve 3 jalapenos and scoop out seeds. 9. Add 1 tbsp of queso into each half. 10. Add in 1 heaping scoop of bbq pulled pork. 11. Wrap each jalapeno half in 1 strip of Maple Leaf bacon. 12. Bake in oven at 400 for approx 15 minutes OR grill on hot bbq. Cook on each side for approx. 4 minutes. 13. Let stand for 2 minutes. 14. Serve with left over queso and/or sour cream!