Place a large skillet over medium high heat. Add 1 tablespoon olive oil. Once warm, add sweet onion, toss to coat, and turn heat down to low. Stir occasionally; cook for about 20 minutes or until sweet onion starts to color. Add brown sugar, mix in kalua pork and brown a little. Add in garlic and deglaze pan with rice vinegar and water. Add Thai chili to desired spiciness level. Remove pork mixture from pan and set aside. Return pan to medium heat. Add in remaining oil. Heat one tortilla for about 30 seconds, then on half of the tortilla, sprinkle cheese on the top, add 1/4 of the onion and pork mixture next, finishing by folding tortilla in half. Flip to cook additional two minutes on each side until crispy; remove from pan and cut into triangles. Repeat for remaining tortillas; serve warm. Makes 4 servings.
Tip: When buying sweet onions, choose those that have thinner skins without bruises or blemishes, and, also select those that feel heavy for their size to ensure freshness
Tip: Sweet onions will keep for one to two weeks at room temperature. If you plan on storing them longer, put them in an open paper bag in a cool, dark place. You may also place them in a paper bag or on layers of newspaper within your refrigerator’s crisper drawer. Avoid storing them in plastic as they may rot or mold.
Approximate Nutrient Analysis per serving:
400 calories, 21 g fat, 8 g saturated fat, 40 mg cholesterol, 700 mg sodium, 40 g carbohydrate, 4 g fiber, 14 g sugar, 16 g protein