Game Day BBQ Pork Football Bowls
Prep
15 Minutes
Total Time
30 Minutes
Servings
12
Ingredient List
- 1 package (144 g) Old El Paso™ Mini Tortilla Bowls (12 Count)
- 1 tablespoon (15 mL) butter, melted
- 1 cup (250 mL) shredded mozzarella cheese
- 1 package (400 g or 450 g) refrigerated pulled pork with sauce
- 1 stick (21 g) mozzarella string cheese
- 1 package (397 g) coleslaw mix
- 1 cup (250 mL) coleslaw dressing
Preparation
- Heat oven to 350°F (180°C). Line cookie sheet with foil or cooking parchment paper. Brush outsides of bowls with melted butter.
- Divide shredded mozzarella cheese evenly among bowls. Spoon pork mixture evenly among bowls; smooth tops.
- Cut string cheese into 12 long strands. Cut each strand in half, then cut half of the pieces in thirds. Top each pork-filled taco bowl with three small pieces of cheese, then place one long piece of cheese perpendicular to the three pieces to create laces. Bake 13 to 15 minutes or until filling is hot and cheese is melted.
- Meanwhile, in large bowl, mix coleslaw mix and dressing; toss to coat. Serve slaw with warm football bowls.
Expert Tips
- Coleslaw mix is available in many different package sizes. If your package is less than 397 g, add just enough coleslaw dressing to coat the coleslaw so it won’t become soggy.
- BBQ Chicken Football Bowls? To make these bowls with chicken, a quick time saver is to buy a rotisserie chicken from the deli counter and shred. You will get about 1 ½ lb (625 g) shredded chicken, so you may not need to shred the whole thing. Place the shredded cooked chicken with just enough prepared barbecue sauce to coat and use in place of the pork.