Typically, movie sequels just aren't any good... or at the very least, not as good as the original.  When it comes to food, however, sequels (a.k.a. leftovers) don't have to be boring!  They can actually be even better than the original meal.  My fiance and I look forward to pulled pork every time I make it, but we look forward to the leftovers even more.  Why is that?  Because pulled pork, the sequel in our house blends together the flavors of BBQ with Mexican cuisine: Pulled Pork Nachos and Pulled Pork Quesadillas!  Not only are they absolutely delicious, it is a fantastic way to make those leftovers last for a couple more meals.

I have recently become quite the fan of fusing Mexican dishes with the flavors of BBQ food.  Several New York City restaurants are feeling the food fusion love also.  Restaurant and food truck Mexicue offers a menu dedicated to the fusion of Mexican and BBQ foods.  At Sue Torres' mexican restaurant in Chelsea, Suenos, she offers a superb appetizer of shredded beef mini tacos topped with a smoky, rich bbq sauce.  You feeling the food fusion love yet?  Try these simple recipes to give your pulled pork a tasty, inventive makeover:

Pulled Pork Nachos

with BBQ Crema

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• Prepared Pulled Pork, about 1 - 1 ½ cups (click link for recipe)
• Tortilla Chips
• Pickled Jalapenos, sliced into nacho rounds
• ½ of a 15 oz. can Black Beans, drained, and rinsed
• Sharp Cheddar Cheese, shredded
• Pepperjack Cheese, shredded
• ½ c. sour cream
• 1-2 tbl. or BBQ sauce from the pulled pork

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Preheat oven to 350.  Re-heat the leftover prepared pulled pork on low/medium-low heat in a saucepan on the stovetop, stirring occasionally.  On a baking sheet covered with aluminum foil (easy clean up!),  spread a single layer of tortilla chips.  Top with pulled pork by using tongs.  Let the excess BBQ sauce drip back into the sauce pan (will be used for BBQ crema)  Top with black beans, as many (or little) of the  jalapenos you would like, and the cheeses.  Bake in oven for about 5-10 minutes, until cheese is melted and bubbly.

Make the BBQ Crema while the nachos are in the oven.  Mix the sour cream with 1 or 2 tbl. of the bbq sauce from the pulled pork.  Although super simple, it creates a nice depth of flavor to the sour cream.

Roll up your sleeves, and dig in!

Pulled Pork and

Caramelized Onion Quesadillas

with Charred Corn Guacamole and BBQ Crema

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• Prepared Pulled Pork, about 1 cup
• 2 Soft Flour Tortillas
• ½ of a 15 oz can of Black Beans, drained and rinsed
• Sharp Cheddar Cheese, shredded
• Pepperjack Cheese, shredded
• 1 large onion, sliced thin
• 1 tbl. butter
• ½ tbl. canola oil
• salt and pepper
• Sour Cream
• 1-2 tbl. of BBQ sauce from the pulled pork
• Tortilla Chips, for garnish (optional)

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Charred Corn Guacamole

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• 2 avocados
• 1 clove garlic, finely minced
• ⅛ c. onion, finely minced
• ¼ - ½ tsp. cumin
• ½ - 1 jalapeno, seeded and deveined, finely minced
• 1 lime
• 1 small tomato, diced
• ½ cup frozen charred corn kernels, thawed*
• ¼ cup cilantro, finely chopped (optional)
• salt and pepper

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*Trader Joes has great frozen charred corn kernels.  If you can't find charred corn, just use any frozen corn.

1) Charred Corn Guacamole: At least one hour but up 12 hours in advance, make the guacamole.  Finely mince about ⅛ cup onion, 1 clove garlic, and the jalapeno.  Add to a small bowl with cumin.  Halve the avocados, remove the pit by either scooping out with a spoon or giving it a careful, firm whack and twist with a chefs knife (see pictures below).  Using a paring knife, cut the avocado into small cubes while still in its rind.  This will make the mashing a bit easier.  Add avocado to the bowl.

Roll the lime on the counter a bit with medium pressure to release its juices.  Cut the lime in half and squeeze the juice into the bowl.  If the first half is extremely juicy, just use the one half for now.  Using a fork, mash the avocado mixture to desired consistency.  I like to leave a few chunks of avocado.  Fold in the tomato, charred corn, and cilantro.  I have to be honest, sometimes I leave the cilantro out.  I feel bad buying a whole bunch of cilantro just to use only a little bit.  Season the guacamole with salt and pepper.  Put plastic wrap directly onto the guacamole, creating a seal to avoid any air from getting into it.  Also put plastic wrap on top of the bowl.  This, along with the acidity from the lime juice, will keep the avocados from oxidizing and turning brown.  When you are ready to serve, taste the guacamole and determine if it needs the juice from the other half of that lime and any extra salt/pepper.

2)Prepare the Caramelized Onions: Melt the butter over low/medium-low heat in a small saucepan.  When melted, add the oil (adding the oil helps to keep the butter from burning).  When heated, add the sliced onion and cook, stirring occasionally.  Season with salt and pepper.  Keep cooking the onions until they caramelize, turning a deep golden brown color.  It will take around 20 minutes, but is totally worth it.  While the onions are cooking, reheat your pulled pork in a saucepan over low/medium-low heat, stirring occasionally.

3) To make the Quesadilla:  Lay a tortilla flat and sprinkle cheeses on one half of the tortilla.  Top with black beans, caramelized onions, and pulled pork (try to avoid putting too much of the bbq sauce in the quesadillas as it gets messy).  Fold over and place in a large saute or skillet pan that has been sprayed with a non-stick cooking spray over medium heat.  Cook for about 2-4 minutes, until golden brown on the bottom.  Carefully but swiftly flip the quesadilla, cook for another 2-4 minutes on the other side, or until cheese is melted.  Tranfer to a cutting board and use a pizza wheel to cut the quesadilla into 4 wedges.

4) Serve with the Charred Corn Guacamole and BBQ Crema (mix ½ cup of sour cream with 1-2 tbl. or the BBQ sauce from the pulled pork).  The BBQ Crema is quite simple but adds a nice complexity of flavor.  I like to put some tortilla chips on the side to gobble up anything that falls out of the quesadilla and for the extra guacamole.