A spicy and very flavorful pork and chile sauce is wrapped in flour tortillas with cooked rice and shredded cheese.

Spanish Hacienda Pork Wraps

2 tablespoons vegetable oil - divided use
1 pound boneless pork loin, finely cubed
2 cups sweet onions, chopped
1 cup green or red chile salsa
1/2 cup ripe olives, chopped
2 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
Hot pepper sauce, to taste, optional
1 1/3 cups hot cooked rice
4 burrito-size flour tortillas, steamed
1 cup (4 ounces) Wisconsin Brick Cheese, shredded (or for more heat, use 1/2 cup Wisconsin Habañero Jack Cheese)*

1. Heat 1 tablespoon oil in large skillet, and sauté pork and onion over high heat until browned; remove from the pan.
2. Combine salsa, olives, chili powder, cornstarch, sugar, and cumin in the same skillet. Cook, stirring and scraping up the pork drippings, until the sauce is hot.
3. Return pork mixture to the pan; heat through. Season with hot sauce, if desired.
4. To assemble, spread 1/3 cup of hot rice in the center of each tortilla; top with a generous 3/4 cup of the pork mixture and 1/4 cup of cheese. Fold in two sides and then roll the tortilla around the filling.

Makes 4 servings.

*Wisconsin Cheddar Cheese or Wisconsin Monterey Jack Cheese can also be use.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.