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Spicy Pork Tacos w/ Bread & Butter Jalapenos

This recipe was created for us by Chef Dylan Lipe. It won 3rd place in the cookoff division, specialty category at this year’s Fiery Food Challenge. I hope you enjoy it as much as I do.

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3 lb coarse ground pork
3 ears sweet corn, (cut kernel off cob)
2 each red, yellow and green bell peppers sliced
2 sweet vadalia onions sliced
1 jar Devil’s Breath Bread & Butter Jalepenos
6 oz sliced portabello mushrooms
12 oz shreded cojack cheese

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Lightly brown pork then add vegatables and jalepenos, cooking over medium heat til vegatables are crisp-tender. Add Mushrooms and cook 3 minutes more or until mushrooms are just cooked. Serve on soft flour tortillas, top with cheese.