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Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema

Bag of Fritos
Pulled Pork (see below for recipe)
BBQ sauce (see below for recipe)
Avocado Crema (see below for recipe)
Cilantro for garnish
½ cup Monterrey jack or pepper jack
½ cup cheddar cheese
¼ cup red onion

  1. Stuff corn chips with pulled pork
  2. Apply some BBQ sauce to the pork.  
  3. Add cheeses.  
  4. Add half of your onion
  5. Add to grill at 400° for roughly 5 mins, until cheese is melted
  6. Remove from grill
  7. Drizzle with BBQ sauce and Avocado crema
  8. Garnish with more onions and cilantro

Pulled Pork

6-8 lb Pork Butt
2-3 tablespoons Worcestershire sauce
Bottle of your favorite rub
Wood chunks or chips with favorite smoke flavor (I like hickory and apple)

  1. Rub butt with worcestershire sauce.  
  2. Heavily coat butt with rub.  
  3. Set smoker/grill to indirect at about 425°
  4. Add butt and smoke/cook for roughly 6-8 hrs.  
Avocado Crema

1 - Avocado
½ cup of sour cream or plain Greek yogurt
1 juice of lime
¼ cup buttermilk or half/half with squirt of vinegar
1-2 teaspoons salt (taste)
1-2 teaspoons pepper
1 teaspoon dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 tablespoon honey
1 teaspoon cilantro


  1. Add all items above into a blender, and blend till smooth.  Taste and add salt and pepper to taste.  Make at least 30 min before using (preferable night before).

Chipotle BBQ Sauce
¼ cup ketchup
¼ cup apple cider vinegar
⅛ cup - ¼ cup water (if loose is desired add more)
¼ cup brown sugar (if you want more sweet, add more)
Dash of red pepper flake
2-3 teaspoons worcestershire sauce
1 tablespoon honey
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
¼ teaspoon chipotle with some adobo sauce.


  1. Add all ingredients to a saucepan.  Bring to a light boil.  Simmer for 2-3 mins, and remove from heat.  
  2. Add to blender to make smooth.  


4-5 chicken tenders cut into cubes
1-2 bell peppers (I did a medley of red, yellow, orange, and green)
1 onion (white or yellow)
Handful of cherry tomatoes
1 zucchini cut into bite sized chunks
1-2 tablespoons Canola oil (can use olive oil, etc)
1-2 tablespoons butter
1 large lemon (or lime)
5-6 outer lettuce leafs
1 cup shredded pepper jack
Your favorite hot sauce

Spice mixture:
1 tablespoon kosher salt
2 teaspoons cracked pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon Ancho chili powder (optional gives it a little heat)
2 teaspoons regular chili powder


  1. Mix your spice mixture together.  
  2. Warm Blackstone on med/high to high heat.  
  3. Cut chicken and veggies into desired pieces.  
  4. Add oil to Blackstone and add veggies (both onions and peppers for fajitas and zucchini) and sprinkle well with your seasoning mixture.
  5. Add chicken to hot griddle and apply seasoning mixture liberally.  Don’t touch the chicken, let a crust form (around 2-3 mins).  
  6. Every 2-3 mins stir all items, and apply more seasoning.
  7. When veggies and chicken are done, squeeze lemon over veggies and chicken and remove from the Blackstone.  
  8. Build with chicken, veggies, with pepper jack cheese and of course some hot sauce of choice!  
  9. Enjoy!

  • 1 package (4oz) Baker's German's Sweet Chocolate 
  • 1/4 cup butter
  • 1 2/3 cup (13oz can) evaporated milk 
  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla 
  • 2 frozen pie shells (not deep dish)
  • 1 1/3 cups Baker's Angel Flake Coconut
  • 1/2 cups chopped pecans


1 - Melt chocolate with butter over low heat, stirring until blended.  

2 - Remove from heat; gradually blend in milk.  

3 - Mix sugar, cornstarch, and salt thoroughly.  

4 - Beat egg and vanilla.  

5 - Gradually blend in chocolate mixture.  

6 - Pour into pie shells (be careful).  

7 - Combine coconut and pecans.  

8 - Sprinkle over filling.  

9 - Bake at 375° for 45-50 mins. Until puffed an brown.  Start checking with toothpick around 40 min though. Note the filling with be soft, but will set while cooling.  

10 - Cool at least 4 hours before cutting.  

Note:  If the top browns too quickly, cover loosely with foil the last 15 mins of baking.  


These were very simple (a little time involved, but I had great company) and delicious.  I used King Arthur's Recipe HERE and didn't have any trouble with it. 

I would have like my "nooks and crannys" to be larger, however, they still tasted great.  You'll need to play around with the temperature, as 205°-207° seemed to work better and the muffin not be "doughie"

I did let the dough rise for 2 hrs after I mixed, and then I placed in the fridge overnight.  It's possible that could have an effect.  Maybe I should have let rise lesser, maybe 45min, then into the fridge.  I will certainly play around to get larger holes, but these are still good as they are. 

Stay tuned for a breakfast video using these English muffins! 


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