Tortilla Stack

5 Tortillas, flour; 8 inch

Vegetable oil

--FILLING

-- 1 tb Vegetable oil

1/2 lb Pork tenderloin;cut in

-strips 1 Onion;chopped

2 Cloves;minced

1 1/2 ts Chili powder

3/4 ts Cumin,dried

3/4 ts Oregano,dried

1/4 ts Pepper

1 Red,green,yellow peppers

-sweet; chopped 1/2 c Corn kernels

1 cn Red kidney beans;drained

1/2 c Salsa

1 c Light sour cream

1/4 c Coriander;fresh, chopped

2 c Cheddar cheese;shredded

Sweet pepper strips In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels. Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. Remove with slotted spoon. Cook onion and garlic over medium heat for 2 minutes or till softened. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved pork, beans and salsa. Stir together sour cream, chilies and coriander. Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture. Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat layers, ending with tortilla. Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. Garnish with pepper strips. Let stand for 5 minutes before slicing. Serve with remaining sour cream mixture. MAKES: 4-6 SERVINGS