I'll get to the sopapilla's in a minute... because for me, that's what it's really all about anyway.
*Mexican Pork Chops*
~1 lb boneless pork chops
~1 can Original Rotel
~1 can corn... optional
~2 Tablespoon olive oil
~2 Tablespoon butter
~ Salt & Pepper to taste
Cook chops in skillet with olive oil and butter over medium-high heat until browned on both sides.
Add the Rotel and corn and simmer over medium-low heat turning the chops in the sauce until no longer pink in the center.
Serve on a bed of rice topped with black beans.
Now for the fun part... just look at that creamy, golden goodness.
*Cream Cheese Sopapilla's*
~2 (8 oz) pkgs. cream cheese
~2 (8 oz) pkgs. crescent dinner rolls
~1 c. sugar
~1 tsp. vanilla
~1/2 c. butter, melted
~1/2 c. cinnamon sugar... Cinnamon sugar can be made by combining 1 cup sugar to 2 Tbs. cinnamon.
Unroll one package of crescent rolls and line the bottom of a 9 x 13 pan.
Mix together the cream cheese, sugar and vanilla. Spread over the crescent rolls.
Unroll the other package of crescent rolls and place on top of the cream cheese mixture.
Pour the melted butter on top and sprinkle about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for about 30 minutes or until golden brown.
Let cool, then dig in while still warm.
After I took the first bite, I seriously considered hiding the rest from my family so I could secretly eat on it the rest of the week. Then, I called my dear friend, Amy, and cursed her for sharing yet another divine recipe that will take up permanent residence on my thighs.