“It’s the small batch with a big taste that takes your crunch to the next level.”
Recipe No. 57 is a delicious blend of garlic, vinegar, fiery peppers with a natural smoke flavor. And regardless of the name, you won’t find them on the streets of Korea. Because they are an adventurous snack for America’s boldest snackers! And these amazing pork rinds will take your crunch to the next level. And due to the fact that my husband and I have started a new low-carb diet. These are perfect for a delicious, tasty and healthy snack for us to enjoy. Without guilt!
Recipe No. 87, Pineapple Ancho Chile is a delicious mouth-watering blend of tart, sweet and spicy flavor. Oh my goodness! These are truly so delicious. The blend is a mixture of blend ancho chiles which give them just the right amount of kick. While balancing with a touch of pineapple. And if you are like me, you will enjoy these as a delicious snack. And they are a great addition to any recipe. This is my favorite – well for right now. Who knows what other recipes I may discover.
4 oz crushed Southern Recipe Small Batch Pineapple Ancho Chile Pork Rinds
1 8 oz. package cream cheese, softened
1/3 cup water
1 Tbsp. granulated garlic
1 Tbsp. ground cumin
1. Place Southern Recipe Small Batch Pineapple Ancho Chile Pork Rinds into a food processor and blend for about 10 seconds, until they are dust. Add all other ingredients to food processor and blend for about 45 more seconds.
2. Preheat an electric griddle to high or non-stick pan to medium high heat. Spray cooking surface with olive oil spray and pour 1/3 cup of batter onto griddle. Gently spread the batter as thin as possible with a rubber spatula and cook for about 2 minutes or until golden brown. Flip tortilla and continue to cook for an additional 45 more seconds. Repeat with the rest of the batter.