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BBQ Pork Polenta "Sopes" with Chipotle Salsa

Pickled Onions
1 qt. red onions, cut crosswise in half, then into thin slices
3/4 cup Kraft Zesty Italian Dressing
1/4 cup Heinz Distilled White Vinegar
4 tsp. sugar
2 tsp. chipotle peppers in adobo sauce, pureed
Chipotle Salsa
1 cup tomatoes, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
1/4 cup Kraft Zesty Italian Dressing
1/2 cup white onions, chopped
2 tsp. cilantro, chopped
2 tsp. garlic, minced
1 tsp. chipotle peppers in adobo sauce, pureed
Polenta Sopes
1 qt. white onions, chopped
1/4 cup garlic, minced
1/4 cup oil
1 gal. water
4 tsp. salt
1 qt. instant polenta
1/4 cup cilantro, chopped
1 tsp. black pepper
1 gal. Chili-Rubbed Pulled BBQ Pork
3/4 cup queso fresco cheese Target 2 For $5.00 thru 02/06
2 cups Bull's-Eye Bold Original Barbecue Sauce, warmed


Pickled Onions: Combine all ingredients; cover. Refrigerate overnight. Chipotle Salsa: Combine all ingredients; set aside. Polenta Sopes: Saute onions and garlic in hot oil 5 min. or until tender. Stir in water and salt. Bring to boil. Gradually add polenta, stirring constantly. Reduce heat to medium-low; cook 5 min. or until thickened, stirring constantly. Add cilantro; mix well. Spread to 1/2-inch thickness on bottom of sheet pan sprayed with cooking spray. Refrigerate until firm. Cut into 3-1/2-inch rounds with biscuit cutter. For each serving: Place one polenta circle on greased grill; cook 2 min. on each side or until heated through. Place on serving plate. Top with scant 1/2 cup (3 oz.) Chili-Rubbed Pulled BBQ Pork, 1 Tbsp. each Pickled Onions and Chipotle Salsa, and 1 tsp. cheese. Drizzle plate with 1 Tbsp. barbecue sauce.

Source: www.kraftrecipes.com