4 oz Southern Recipe Small Batch Pineapple & Ancho Chile Pork Rinds, crushed
8 oz. package cream cheese, softened
1/3 cup water
1 Tbsp. granulated garlic
1 Tbsp. ground cumin
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 a food processor and blend for about 45 more seconds.
Preheat an electric griddle to high or non-stick pan to medium-high heat. Spray the cooking surface with olive oil spray and pour 1/3 cup of batter onto the griddle. Gently spread the batter as thin as possible with a rubber spatula and cook for about 2 minutes or until golden brown. Flip the tortilla and continue to cook for an additional 45 more seconds. Repeat with the rest of the batter.