Mini Chimichangas

These little guys are perfect for appetizers or tailgating. 

When you smoke a lot of BBQ like we do, you often find yourself blessed with leftover pulled pork. It is easy to vacuum seal, freeze and reheat. It is hard to top a great pulled pork sandwich but sometimes I look for other creative ways to use that smoked pork. Tonight was one of those times and I came up with these mini-chimichangas, or “mini-changas” as my 12 y/o coined them.

The great thing about these is if you don't have leftover pulled pork (stay OUT of my freezer, smoke your own) you can use leftover grilled chicken or just about any cooked meat. I couldn't believe how the drizzle sauce had so much smokiness and flavor for just two ingredients.

Nibble Me This Mini-Changas

Servings: 6 (24 mini-changas)

1 Tbsp vegetable oil

1/2 cup onion, finely diced

½ cup red bell pepper, finely diced

½ cup poblano chile, roasted, peeled, seeded and diced

2 cloves garlic, minced

¼ cup cilantro, finely chopped

¼ cup green onion, chopped

½ cup pulled pork, chopped

½ cup shredded cheese

2 teaspoons southwestern rub (I used Albukirky's Green Chile Rub)

24 wonton wrappers

¼ cup agave nectar or honey

1 oz chipotle hot sauce (I used Cholula's Chipotle hot sauce)

Preheat a skillet over medium high heat. Preheat a deep fryer to 350f (or you could do stove top).

When the skillet is hot, add the oil.

Add the onion and saute for 3-4 minutes. You aren't trying to fully cook them since they will go in a deep fryer. Add the red bell pepper and cook another minute.

Add the poblano and garlic, cooking for one more minute. Turn off the heat and stir in the green onion and cilantro so they will wilt from the residual heat.

Place the pork, cheese and southwestern rub in a bowl. Top with the hot veggie mixture and toss together.

Top each wonton at one end with some of the mix. I use a melon baller to get a good scoop but you could use a little less than a tablespoon. 

Wet the opposite end with water. Roll the wonton up and seal the joint.  Pinch the ends.

Deep fry the mini-changas for 1 minute until crispy and golden. For most home deep fryers, you will need to do this in batches of 4 to 6 mini-changas.

Mix together the agave nectar and hot sauce.

Serve the mini-changas with the agave sauce drizzled over them.

The crispy crunchy shell, savory filling, and the spicy sweet sauce rocked!