Since my family regularly eats Mexican inspired cuisine, I threw my hat in the Del Real recipe challenge just hours before they closed applications. The challenge asked contestants to create either a kid-friendly or an outdoor themed recipe with their products that could be prepared in under 30 minutes. Oh, and since I applied at the last minute, I had less than 2 weeks to create my recipe. Time to get cooking!
One of the Del Real products I chose to use was their cheese & bell pepper pupusas. The pupusas (thick, corn tortilla stuffed with cheese) were my inspiration for a triple decker grilled cheese/quesadilla that would please children and adults. The resulting Carnitas Pupusadilla has three cheesy layers, with the middle layer a scrumptious mix of Del Real carnitas, corn, tomatoes, and cheese.
The biggest kid of my family (OK, my husband) loved the sandwich, so the Carnitas Pupusadilla is a winner in my house. If it is a winner in your eyes, please consider voting for my recipe in the challenge!
Carnitas Pupusadillas (a.k.a. Triple Decker Carnitas Grilled Cheese)
1/2 cup frozen corn kernels
1 ounces queso fresco
1 tablespoon fresh cilantro
¼ teaspoon freshly minced garlic
1/8 teaspoon salt
½ cup Del Real Carnitas
1 cup shredded Mexican blend cheese
¼ cup diced baby tomatoes
4 Del Real cheese and bell pepper pupusas
Place the corn in a microwave safe bowl with 2 tablespoons water. Heat for 2 minutes, then drain and add to a food processor. Blend the corn until smooth, then add in the queso fresco and blend until smooth. Add the cilantro, garlic, and salt to the food processor and pulse until the cilantro is chopped and mixed in. Scoop the corn mixture into a large bowl, then add the carnitas, shredded cheese, and diced tomatoes and mix until well incorporated and the carnitas is distributed.
Place a paper towel on a microwave safe plate and place the pupusas in a single layer on the plate and microwave for 1 minute. Remove the pupusas from the microwave and evenly divide the carnitas/cheese mixture between two of the pupusas, spreading to near the edge in an even layer. Place the remaining two pupusas over the carnitas/cheese layer making two sandwiches.
Heat a nonstick skillet over medium high heat. Gently place the sandwiches in the pan and grill for 1-1 1/2 minutes per side, flipping once, until sides are golden and cheese mixture is melted. Remove from the pan, cut in half and serve immediately. Makes 2 adult size servings or 4 child servings.