Cinco De May | Pulled Pork Chimichangas on the Blackstone Griddle | Griddle Food Network

05/04/2021: On this week's episode of the Griddle Food Network we dive into Mexican food ideas for the 36'' blackstone griddle culinary series . Cinco De Mayo recipes (Mexican food) - Pulled Pork Chimichangas prepared by Chef Round Eye on the 36” blackstone griddle for this Cinco De Mayo party.

Ingredients:

• 2.5 LB Slow Cooked Boneless Boston Butt
• 1 Chopped Yellow Onion
• 5 Large Jalapenos
• 1 cup of crushed tomato sauce
• 1 cup salsa** (bottled or fresh)
• 2 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/4 cup of sour cream, plus more for topping
• 2 bags of blended cheese (Cheddar & Monterey Jack)
• 2 cans of refried beans
• 1 Wheel of Ole Quesadilla Melting Cheese
• Burrito size flour tortillas

Leave your comments below and let me know what you think of this episode. Did you like recipe? What would you have done differently? I always enjoy feedback.

Griddle Up!!!

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Griddle Food Network

Welcome the Griddle Food Network. The GFN is all about creation and sharing the creation of recipes of the griddle top. I am Chef Round Eye, your guide on the GFN. I have always enjoyed cooking and backyard BBQ's while hosting and entertaining friends and family poolside. I received a 2021 36'' Culinary Blackstone griddle for Christmas. I just absolutely fell in love with the griddle I just wanted to share my experiences on the griddle and griddle recipes I attempt to create. You can watch how I learn the tricks and provide tips on griddling while making fun of myself and cooking up some savage dishes! I hope you enjoy and thanks for subscribing.

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