1. Preheat broiler. On Double Burner Griddle, heat oil over medium heat 3 minutes. Place half of the sopes well-side up on griddle; cook 5-7 minutes or until browned, turning once. Set sopes aside; tent with foil. Repeat with remaining sopes.
2. Meanwhile, cut onion into quarters. Arrange onion, tomatillos and jalapeños on Medium Sheet Pan. Place pan 2-4 in. from heating element. Broil 10-12 minutes or until charred, turning halfway through. Place into blender; add garlic, cilantro and 1 tsp of the salt and blend until smooth.
3. Trim excess fat and silver skin from pork using Boning Knife and cut into 1/2-in. pieces. Combine pork, chili powder and remaining 1 1/2 tsp salt in Classic Batter Bowl; mix well. Cook pork on griddle over medium-high heat 4-5 minutes or until browned and cooked through, stirring occasionally.
4. To serve, fill wells of sopes with pork. Place about 1 tbsp salsa over pork; top with queso fresco and additional chopped onion and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: (2 sopes): Calories 320, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 105 mg, Carbohydrate 6 g, Protein 34 g, Sodium 1100 mg, Fiber 2 g

Diabetic exchanges per serving: 1/2 starch, 4 1/2 low-fat meat, 1 fat (1/2 carb)

Cook's Tips: Prepared sopes can be found in the refrigerated section of Latin grocery stores.

When buying tomatillos, they should be firm to the touch. The husks should be fresh looking, not brown and wrinkled.