Tailgating Box with Pulled Pork Tacos, Queso Fundido & Chicken Sandwiches
Tailgate

Tailgating Box

with Pulled Pork Tacos, Queso Fundido & Chicken Sandwiches

120 MIN
$99.99 8 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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Nutritionist's Pick
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From the Test Kitchen

This fall, get ready for game day with Blue Apron! Our Tailgating Box brings you a roster of three winning recipes sure to score big points with a crowd:

• BBQ Pulled Pork Tacos with Mango Salsa & Guacamole
• Queso Fundido with Chorizo & Fresh Tomato Salsa
• Sweet & Spicy Chicken Sandwiches with Buttermilk Dressing & Carrot Slaw
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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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ingredients
Tailgating Box with Pulled Pork Tacos, Queso Fundido & Chicken Sandwiches
Title
  • ⅓ cup Crispy Onions
  • ½ cup Barbecue Sauce
  • 2 Mango Cheeks
  • 1 Shallot
  • 2 Persian Cucumbers
  • 1 Jalapeño Pepper
  • ½ cup Guacamole
  • 1 Tbsp Gochujang
  • 8 Flour Tortillas
  • 1 Lime
  • 20 oz Cooked Pulled Pork
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tbsps Hot Sauce
  • 1 Tbsp Calabrian Chile Paste
  • 6 oz Pickle Chips
  • 6 oz Carrots
  • 2 Tbsps Apple Cider Vinegar
  • ½ cup Mayonnaise
  • ¼ cup Buttermilk
  • 4 tsps Honey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 8 Burger Buns
  • 10 oz Pork Chorizo
  • ½ lb Grape Tomatoes
  • 4 Scallions
  • 4 oz Fresh Mozzarella Cheese
  • ⅓ cup Tomatillo-Poblano Sauce
  • 4 oz Shredded Monterey Jack Cheese
  • 4 oz White Cheddar Cheese
  • ¼ cup Cornstarch
  • 2 Small Baguettes
  • 2 oz Sliced Pickled Jalapeño Pepper
Prepare the taco ingredients & make the mango salsa
1 Prepare the taco ingredients & make the mango salsa

Wash and dry the fresh produce. Peel and finely chop the shallot. Small dice the cucumbers. Small dice the mangos. Halve the lime crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting boarding immediately after handling. In a bowl, combine the chopped shallot, diced cucumbers, diced mangos, chopped pepper, and the juice of both lime halves. Drizzle with olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the barbecue sauce, 1 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the BBQ pork
2 Make the BBQ pork

In a large pan (nonstick, if you have one), heat the spicy BBQ sauce on medium-high until simmering. Once simmering, add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until the pork is heated through and the liquid is slightly thickened. Turn off the heat.

Warm the tortillas & serve your dish
3 Warm the tortillas & serve your dish

Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, BBQ pork, and mango salsa. Serve the tacos topped with the guacamole and crispy onions. Enjoy!

Prepare the queso fundido ingredients & make the tomato salsa
4 Prepare the queso fundido ingredients & make the tomato salsa

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the baguettes into equal-sized rounds. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. In a separate bowl, combine the grated cheddar, monterey jack, mozzarella (tearing into small pieces before adding), sliced white bottoms of the scallions, and half the cornstarch (you will have extra). Toss to thoroughly combine.

Toast the baguettes
5 Toast the baguettes

Place the baguette rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Toast in the oven 4 to 5 minutes, or until lightly browned and crispy. Leaving the oven on, remove from the oven.

Cook the chorizo
6 Cook the chorizo

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Add the tomatillo sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat.

Make the queso fundido & serve your dish
7 Make the queso fundido & serve your dish

In a medium baking dish, combine the cheese mixture and cooked chorizo. Stir to thoroughly combine. Bake 7 to 9 minutes, or until the cheese is melted. Serve the queso fundido topped with the tomato salsa and sliced green tops of the scallions. Serve the toasted baguettes on the side. Enjoy!

Prepare the chicken sandwich ingredients
8 Prepare the chicken sandwich ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash, dry, and peel the carrots; grate on the large side of a box grater. Roughly chop the pickle chips. In a bowl, combine the grated carrots, chopped pickle chips, vinegar, and a drizzle of olive oil; season with salt and pepper. To make the sauce, in a large bowl, whisk together the hot sauce, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To make the buttermilk dressing, in a separate bowl, whisk together the mayonnaise, buttermilk, and a big pinch of the spice blend.

Cook, slice & dress the chicken
9 Cook, slice & dress the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, thinly slice crosswise. Transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Toast the buns & serve your dish
10 Toast the buns & serve your dish

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Working in batches, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, dressed chicken, carrot slaw, and buttermilk dressing. Enjoy!

Tips from Home Chefs

Prepare the taco ingredients & make the mango salsa
1 Prepare the taco ingredients & make the mango salsa

Wash and dry the fresh produce. Peel and finely chop the shallot. Small dice the cucumbers. Small dice the mangos. Halve the lime crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting boarding immediately after handling. In a bowl, combine the chopped shallot, diced cucumbers, diced mangos, chopped pepper, and the juice of both lime halves. Drizzle with olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the barbecue sauce, 1 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

2 Make the BBQ pork

In a large pan (nonstick, if you have one), heat the spicy BBQ sauce on medium-high until simmering. Once simmering, add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until the pork is heated through and the liquid is slightly thickened. Turn off the heat.

Make the BBQ pork
Warm the tortillas & serve your dish
3 Warm the tortillas & serve your dish

Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, BBQ pork, and mango salsa. Serve the tacos topped with the guacamole and crispy onions. Enjoy!

4 Prepare the queso fundido ingredients & make the tomato salsa

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the baguettes into equal-sized rounds. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. In a separate bowl, combine the grated cheddar, monterey jack, mozzarella (tearing into small pieces before adding), sliced white bottoms of the scallions, and half the cornstarch (you will have extra). Toss to thoroughly combine.

Prepare the queso fundido ingredients & make the tomato salsa
Toast the baguettes
5 Toast the baguettes

Place the baguette rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat and arrange in an even layer. Toast in the oven 4 to 5 minutes, or until lightly browned and crispy. Leaving the oven on, remove from the oven.

6 Cook the chorizo

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Add the tomatillo sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat.

Cook the chorizo
Make the queso fundido & serve your dish
7 Make the queso fundido & serve your dish

In a medium baking dish, combine the cheese mixture and cooked chorizo. Stir to thoroughly combine. Bake 7 to 9 minutes, or until the cheese is melted. Serve the queso fundido topped with the tomato salsa and sliced green tops of the scallions. Serve the toasted baguettes on the side. Enjoy!

8 Prepare the chicken sandwich ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash, dry, and peel the carrots; grate on the large side of a box grater. Roughly chop the pickle chips. In a bowl, combine the grated carrots, chopped pickle chips, vinegar, and a drizzle of olive oil; season with salt and pepper. To make the sauce, in a large bowl, whisk together the hot sauce, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To make the buttermilk dressing, in a separate bowl, whisk together the mayonnaise, buttermilk, and a big pinch of the spice blend.

Prepare the chicken sandwich ingredients
Cook, slice & dress the chicken
9 Cook, slice & dress the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, thinly slice crosswise. Transfer to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

10 Toast the buns & serve your dish

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Working in batches, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, dressed chicken, carrot slaw, and buttermilk dressing. Enjoy!

Toast the buns & serve your dish
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