Pork Rind Tortillas

Ingredients

• 4 oz Southern Recipe Small Batch Pineapple & Ancho Chile Pork Rinds, crushed

• 8 oz Cream cheese, softened

• 8 Eggs

• 1/3 cup Water

• 1 Tbsp. Granulated garlic

• 1 Tbsp. Ground cumin

Directions

1. Place Southern Recipe Small Batch Pineapple & Ancho Chile Pork Rinds in a food processor and blend for 10 seconds, until finely ground.

2. Add all remaining ingredients to the food processor and blend for 45 seconds, until smooth.

3. Preheat an electric griddle to high or a non-stick skillet to medium-high heat.

4. Spray the cooking surface with olive oil spray. Pour 1/3 cup of batter onto the griddle and gently spread it thin with a rubber spatula.

5. Cook for about 2 minutes or until golden brown. Flip and cook for an additional 45 seconds.

6. Repeat with the remaining batter.