Cornbread-Coated Pulled Pork Mac And Cheese Wedges Recipe Recipe

Name: Cornbread-Coated Pulled Pork Mac And Cheese Wedges Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups leftover macaroni and cheese, chilled (see note); 1 jalapeno pepper, seeded, stemmed, and chopped, plus additional jalapeno slices for garnish; 1/2 cup shredded pepper jack, Monterey jack, or cheddar cheese; 2 cups pulled pork (about 1 1/4 pounds), tossed with barbecue sauce (see note); 2 cups all-purpose flour; 1 cup ground yellow cornmeal; 1/2 cup granulated sugar; 2 teaspoons kosher salt; 1 teaspoon baking soda; 1 3/4 cups milk; 2 eggs; Oil, for frying; Barbecue sauce, to serve

Servings: persons

3 cups leftover macaroni and cheese, chilled (see note)
1 jalapeno pepper, seeded, stemmed, and chopped, plus additional jalapeno slices for garnish
1/2 cup shredded pepper jack, Monterey jack, or cheddar cheese
2 cups pulled pork (about 1 1/4 pounds), tossed with barbecue sauce (see note)
2 cups all-purpose flour
1 cup ground yellow cornmeal
1/2 cup granulated sugar
2 teaspoons kosher salt
1 teaspoon baking soda
1 3/4 cups milk
2 eggs
Oil, for frying
Barbecue sauce, to serve

1
Line a rimmed baking sheet with parchment paper. Press chilled macaroni and cheese in an even layer in the baking sheet. Sprinkle all over with jalapeno peppers and shredded cheese. With the short side of the baking sheet in front of you, layer the pulled pork evenly on half of the macaroni and cheese layer.
2
Using the parchment paper, fold the macaroni layer without pork over the half with pork to sandwich it. Place another baking sheet on top and press gently to condense. Transfer to the freezer and freeze until solid, at least 1 hour.
3
Discard parchment paper. Cut the layered macaroni and pork into squares, and then cut diagonally to create triangles. Return to freezer.
4
In a large cast iron skillet or wok, heat 2 inches of oil to 350u00b0F. Meanwhile, in a large bowl, whisk together flour, cornmeal, sugar, salt, and baking soda. Make a well in the center of the dry ingredients and add milk and eggs. Whisk together until smooth.
5
Remove macaroni and pork triangles from freezer. Dip a few at a time into the batter and, using a spoon, transfer them to the oil. Cook, flipping halfway, until golden brown and warmed through, 3-4 minutes. Using a slotted spoon, transfer the wedges to a paper towel-lined plate. Repeat until all of the wedges have been fried. Serve warm, garnished with sliced jalapenos and barbecue sauce alongside for dipping.

1199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups leftover macaroni and cheese, chilled (see note), 1 jalapeno pepper, seeded, stemmed, and chopped, plus additional jalapeno slices for garnish, 1/2 cup shredded pepper jack, Monterey jack, or cheddar cheese, 2 cups pulled pork (about 1 1/4 pounds), tossed with barbecue sauce (see note), and more.

Yes, Cornbread-Coated Pulled Pork Mac And Cheese Wedges Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread-Coated Pulled Pork Mac And Cheese Wedges Recipe

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