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!
