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Chipotle Pork Wraps Dinner

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Chipotle Pork Wraps Dinner

Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.

Main dish

Chipotle Pork Wraps

Ingredients

1 4- to 5-pound boneless pork shoulder roast 2 teaspoons ground chipotle chile powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 medium red onions, cut into 1/2-inch-thick slices 1 tablespoon olive oil 8 to 10 8-inch flour tortillas 1 recipe Chipotle Mayonnaise or 1 cup chipotle-flavored light mayonnaise dressing 2 cups shredded Monterey Jack cheese (8 ounces)

1. Trim fat from meat. In a small bowl stir together chile powder, salt, and pepper. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. 2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover; grill about 4 hours or until meat is very tender. Brush onion slices lightly with oil; place on grill rack directly over coals the last 20 minutes of grilling, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan.) Remove meat from grill. Cover with foil and let stand for 30 minutes. 3. Shred pork with two forks. Spread some of the Chipotle Mayonnaise on one side of each tortilla. Top each tortilla with meat, grilled onion slices, and Monterey Jack cheese. Tightly roll up each tortilla. Makes 8 to 10 wraps. 4. Chipotle Mayonnaise: In a small bowl stir together 1 cup mayonnaise or salad dressing and 2 to 3 canned chipotle peppers in adobo sauce, drained and finely chopped. Cover and chill until serving time or up to 1 week. Makes 1 cup.

Side dishes

Chips and Mango Salsa

Store-bought chips and mango salsa are a great start to any Mexican meal.

Fried Tortillas with Ice Cream and Honey

Cut flour tortillas into wedges and fry in a small fryer until just crisp. Drain and sprinkle with cinnamon sugar. Stick chips into vanilla ice cream and drizzle with honey. If you find tortilla cups, use them as sundae holders for ice cream and honey.

Tomato Monterey Jack Stacks with Cilantro

Slice tomatoes and stack on a platter or individual plates with Monterey jack cheese. In a blender, puree cilantro with vinaigrette dressing and drizzle on stacks.

Source Better Homes And Gardens


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