Uploaded July 2026 | Updated September 2026, 2 weeks ago
Pig Farmer, Mike Patterson, is here for day 4 of 12 Days of Grilling representing the Minnesota Pork Board.
mnpork.com
Click here to print recipe: kstp.com/wp-content/uploads/2026/07/Spicy-Pork-Cheddar-Tortilla-Kabobs.pdf
Spicy Pork Cheddar Tortilla Kabobs
PREP TIME: 25 min | COOK TIME: 10–12 min | SERVES: 4
Ingredients:
• 1 lb. ground pork
• 1 large jalapeño, diced (remove ribs and seeds for mild heat, or leave some in for more)
• ½ cup diced green onion
• 1 cup sharp cheddar cheese, shredded
• 1 Tbsp. chorizo seasoning
• ¼ tsp. baking soda mixed with 1 Tbsp. water
• 4 large flour tortillas
• Cooking spray
Directions:
1. Mix ground pork with chorizo seasoning, baking soda water, jalapeño, green onion and cheese until combined.
2. Let mixture rest for 15 minutes to allow flavors to meld.
3. Cut tortillas into squares by trimming off the rounded edges.
4. Lay one tortilla flat and spread ⅓ of the pork filling evenly across it.
5. Place a second tortilla on top and repeat, layering filling and tortillas until all ingredients are used.
6. Cut the stack into 1-inch strips, then flip strips on their sides and cut again into 1-inch cubes.
7. Thread cubes onto skewers and spray all sides with cooking spray.
8. Grill on high heat for about 90 seconds per side, flipping 4 times until all sides are grilled and internal temperature reaches 160°F.
9. Serve with a drizzle of jalapeño lime crema or sour cream alongside a summer garden salad.
Advice:
• Use the baking soda and water mixture to keep the ground pork extra tender and juicy.
• Keep the grill hot and flip consistently so all four sides get an even sear.
• Adjust jalapeño seeds to your preferred heat level.
Pig Farmer, Mike Patterson, is here for day 4 of 12 Days of Grilling representing the Minnesota Pork Board.
mnpork.com
Click here to print recipe: kstp.com/wp-content/uploads/2026/07/Spicy-Pork-Cheddar-Tortilla-Kabobs.pdf
Spicy Pork Cheddar Tortilla Kabobs
PREP TIME: 25 min | COOK TIME: 10–12 min | SERVES: 4
Ingredients:
• 1 lb. ground pork
• 1 large jalapeño, diced (remove ribs and seeds for mild heat, or leave some in for more)
• ½ cup diced green onion
• 1 cup sharp cheddar cheese, shredded
• 1 Tbsp. chorizo seasoning
• ¼ tsp. baking soda mixed with 1 Tbsp. water
• 4 large flour tortillas
• Cooking spray
Directions:
1. Mix ground pork with chorizo seasoning, baking soda water, jalapeño, green onion and cheese until combined.
2. Let mixture rest for 15 minutes to allow flavors to meld.
3. Cut tortillas into squares by trimming off the rounded edges.
4. Lay one tortilla flat and spread ⅓ of the pork filling evenly across it.
5. Place a second tortilla on top and repeat, layering filling and tortillas until all ingredients are used.
6. Cut the stack into 1-inch strips, then flip strips on their sides and cut again into 1-inch cubes.
7. Thread cubes onto skewers and spray all sides with cooking spray.
8. Grill on high heat for about 90 seconds per side, flipping 4 times until all sides are grilled and internal temperature reaches 160°F.
9. Serve with a drizzle of jalapeño lime crema or sour cream alongside a summer garden salad.
Advice:
• Use the baking soda and water mixture to keep the ground pork extra tender and juicy.
• Keep the grill hot and flip consistently so all four sides get an even sear.
• Adjust jalapeño seeds to your preferred heat level.
