Côtes levées de porc au chipotle

Spéciale

Épicé

avec rondelles de pommes de terre assaisonnées et sauce queso maison

15 min

Difficulté: 2/3

Mexicaine

Notre repas de côtes levées glacées avec du cheddar fondu et de la lime acidulée est un véritable festival de saveurs. Chaque bouchée offre un équilibre délicieux de goûts sucrés et fumés!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Cuillères à mesurer

Zesteur

Petit bol

Papier aluminium

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Épicé

Ingrédients

Côtes levées de porc BBQ, entièrement cuites

728 g

Pomme de terre Russet

2 unit(s)

Poivron

1 unit(s)

Tomato

1 unit(s)

Oignons verts

1 unit(s)

Lime

1 unit(s)

Jalapeño

1 unit(s)

Crème

113 mL

Fromage cheddar, râpé

1 cup

Assaisonnement mexicain

2 tbsp

Sauce au chipotle

2 tbsp

Fécule de maïs

1 tbsp

Sel

0.25 tsp

Poivre

0.25 tsp

Huile

2 tbsp

Lait

0.5 cup

Preparation

Cut potatoes into 1/4-inch rounds.
Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mexican Seasoning, salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Thinly slice green onion.
Zest, then juice half the lime. Cut remaining lime into wedges.
Cut tomato into 1/2-inch pieces.
Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Combine cheese, cornstarch and remaining Mexican Seasoning in a medium bowl. Set aside.

Line another baking sheet with foil.
Remove BBQ ribs from packaging, then cut into 2 equal sections. (NOTE: For 4 ppl, cut each rack of ribs into 2 equal sections. You will have 4 sections total.)
Arrange on the foil-lined baking sheet. Season with salt and pepper.
Add chipotle sauce and any remaining BBQ sauce from the rib packaging to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Spread chipotle-BBQ sauce over ribs. Roast in the top of the oven until warmed through, 13-15 min.**

Meanwhile, add peppers, tomatoes, green onions, lime zest, lime juice and 1/2 tbsp (1 tbsp) oil to another medium bowl.
Season with salt and pepper, then stir to combine.

When potato coins are almost done, heat a medium pot over medium heat.
When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then jalapeños. Cook, stirring often, until tender, 1 min. Add cream and 1/2 cup (1 cup) milk or water. Bring to a simmer.
Once simmering, add cornstarch-coated cheese. Return to a simmer. Cook, stirring constantly, until cheese melts and queso sauce thickens, 1-2 min.
Remove from heat. Season with salt and pepper, to taste, then stir to combine. Cover to keep warm.

Divide chipotle pork ribs, spiced potato coins and chopped salad between plates.
Divide DIY queso sauce between bowls, then serve alongside for dipping.
Squeeze a lime wedge over top, if desired.