Bar BQ Grills

These little guys are perfect for appetizers ortailgating. 

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

The greatthing about these is if you don't have leftover pulled pork (stay OUTof my freezer, smoke your own) you can use leftover grilled chicken or just about anycooked meat. I couldn't believe how the drizzle sauce had so muchsmokiness and flavor for just two ingredients.

Servings: 6(24 mini-changas)

1 Tbspvegetable oil

1/2 cuponion, finely diced

½ cup redbell pepper, finely diced

½ cuppoblano chile, roasted, peeled, seeded and diced

2 clovesgarlic, minced

¼ cupcilantro, finely chopped

¼ cup greenonion, chopped

½ cuppulled pork, chopped

½ cupshredded cheese

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

24 wontonwrappers

¼ cup agavenectar or honey

1 ozchipotle hot sauce (I used Cholula's Chipotle hot sauce)

Preheat askillet over medium high heat. Preheat a deep fryer to 350f (or youcould do stove top).

When the skillet is hot,add the oil.

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

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

Place thepork, cheese and southwestern rub in a bowl. Top with the hot veggiemixture and toss together.

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

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

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

Mix togetherthe agave nectar and hot sauce.

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

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