Leftover Summer BBQ Recipes 3 Ways
Ingredients
BBQ Nachos
-
1
bag
tortilla chips
-
2
ears
sweet corn (kernels removed from the cob)
-
1½
cups
shredded cheddar cheese
-
1½
cups
shredded pepper jack cheese
-
1
cup
shredded pork
-
½
cup
BBQ sauce
-
4-6
fried eggs
-
guacamole, mango salsa, and sour cream or Greek yogurt (for serving)
BBQ Pork Cobb Salad
-
6
cups
fresh spinach
-
1
cup
shredded BBQ pork (warmed)
-
2
ripe
peaches (sliced)
-
1
cup
cherry tomatoes (halved)
-
1
cup
cubed cornbread (toasted)
-
1
avocado
sliced
-
2
hard-boiled eggs (sliced)
-
⅓
cup
fresh cilantro (chopped)
-
⅓
cup
fresh basil (chopped)
-
¼
cup
olive oil
-
¼
cup
apple cider vinegar
-
1
tablespoon
Dijon mustard
-
1
tablespoon
honey
-
1
lime
juice
-
kosher salt and pepper (to taste)
BBQ Pulled Pork and Brie Panini
-
2
tablespoons
butter
-
1
large
sweet onion (thinly sliced)
-
kosher salt and pepper (to taste)
-
8
ounces
brie (sliced)
-
1
cup
leftover shredded pork
-
BBQ sauce (to taste)
-
4
in
ciabatta rolls (cut in half)
Instructions
- For BBQ Nachos, preheat the oven to 425°F and spread tortilla chips on a baking sheet.
- Top with corn, half the cheese, shredded pork, and remaining cheese, then bake until melted.
- Serve topped with guacamole and fried eggs.
- For BBQ Pork Cobb Salad, toss spinach, pork, peaches, tomatoes, cornbread, and avocado in a bowl.
- Add sliced eggs and serve with honey mustard vinaigrette made by whisking all vinaigrette ingredients together.
- For BBQ Pulled Pork and Brie Panini, caramelize onions in butter, then layer on ciabatta with onions, brie, and pork.
- Grill the sandwiches until the cheese melts and the bread is golden.
Nutrition Facts (estimated)
Servings
4
Calories
1229
Total fat
70g
Total carbohydrates
90g
Total protein
45g
Sodium
1000mg
Cholesterol
300mg
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