SOUTHWESTERN WAFFLE STACK
Yield Portion Size
| 48 ea | |
| 3 lbs |
Pork shoulder, roasted, shredded
|
| 24 slices |
Pepper Jack cheese
|
| 24 |
Egg, cooked over easy
|
| 3 cups |
Salsa verde (green salsa)
|
| 1/2 cup |
Fresh cilantro leaves
|
| 3 cups |
Red bell pepper strips, sautéed
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 189 mg | 19% |
| Carbohydrate | 70 g | 23% |
| Cholesterol | 313 mg | 104% |
| Total Fat | 43 g | 66% |
| Iron | 5 mg | 28% |
| Potassium | 294 mg | 0% |
| Calories | 830 kcal | 42% |
| Sodium | 1405 mg | 59% |
| Protein | 38 g | 77% |
| Polyunsaturated Fat | 8 g | 41% |
| Saturated Fat | 13 g | 64% |
| Sugars | 18 g | 2% |
| Vitamin C | 31 mg | 52% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place 2 ounces shredded pork onto one waffle.
-
Step 2
Top pork with one slice pepper Jack cheese.
-
Step 3
Place in oven and bake at 350°F for 3-4 minutes, or until cheese is melted.
-
Step 4
Remove from oven and top with one egg.
-
Step 5
Drizzle egg with 2 tablespoons salsa verde, then top with 1 teaspoon cilantro leaves and 2 tablespoons red bell pepper strips.
-
Step 6
Place other waffle on top to finish.
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