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| 1/2 x ca. 450 g | Coarsely chopped cooked pork, chicken or beef |
| 1/2 x ca. 450 g | Grated Monterey Jack cheese |
| 1/2 Tasse | onion chopped |
| 1/4 Tasse | celery chopped |
| 1/4 Tasse | Chopped sweet bell pepper |
| 1 | cloves garlic minced |
| 1 Tasse | Refried beans, above |
| 1 Esslöffel | Lard or bacon drippings |
| 1/2 Tasse | lettuce Shredded |
| 1 gross | tomato diced |
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In a small skillet, melt bacon drippings. Add garlic, celery, onion and garlic. Fry until onion is transparent and vegetables are tender. Remove from heat and add beans, lettuce, tomato, cheese and meat. Toss to blend. In center of each raw tortilla, spoon about 1/4 C filling. Fold tortilla in half and seal with a bit of water to make a dumpling. In a skillet, heat 1" of corn oil to 375 degrees. Cook each dumpling in oil for 3 minutes per side or until golden brown. Remove, drain on a rack and serve with salsa. Filling for Pupusas
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