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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
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
  • 8 Flour Tortillas
  • 1 Tbsp Gochujang
  • 1 Lime
  • 20 oz Cooked Pulled Pork
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tbsps Hot Sauce
  • 6 oz Pickle Chips
  • 1 Tbsp Calabrian Chile Paste
  • 2 Tbsps Apple Cider Vinegar
  • 6 oz Carrots
  • ½ cup Mayonnaise
  • ¼ cup Buttermilk
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 tsps Honey
  • 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
  • 2 Small Baguettes
  • ¼ cup Cornstarch
  • 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
Browse Steps
1 of 10