This is good for a last minute appy to take to a last minute invite...
I can go to the store, get all the ingredients, and have it ready in 45 minutes!
Definately a crowd pleaser!

1 tub (18 ounces) barbecue shredded pork or chicken
1/2 cup canned whole kernel corn
1/2 cup black beans, drained, rinsed (from 15- or 19-oz can)
1 cup shredded Cheddar cheese (4 ounces)
1 medium tomato, chopped (3/4 cup)
Sliced green onion
Sliced ripe black olives
Guacamole
Sour cream

Layer pork, corn and beans on large microwavable plate.
Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam
microwave on High about 2 minutes 30 seconds or until hot.
Sprinkle with cheese. Top with remaining ingredients.

Great with a thick Tortilla Chip or Frito's SCOOPS! (I prefer the Frito's SCOOPS!)

For the pulled pork (unless I make my own) I like LLOYD'S...

Ooo, thanks! Yep, going to head to our local BBQ joint on Saturday to make this for Sunday's game... though I love Frito's Scoops, I'm thinking my favorite accompaniment to this will be a FORK! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

SOOO, here's what I made for game day:

Puttanesca Crostini
Giant jalapeño poppers (biggest jalapeños I've ever seen!)
Marinated ham & cheese sliders
Philly cheesesteak spring rolls
Buffalo chicken chili (we were so stuffed we never even got to the chili- having it tonight)
This BBQ layered dip
Ben & Jerry's vanilla with strawberries & blueberry balsamic

The BBQ Layered dip was my favorite! We did, in fact, end up eating it with forks because the fritos didn't hold up to the task of lifting it! I just spooned it out (made a humongous dish of it), crumbled the fritos on top, & chowed down! Soooo good!

Now I just have to figure out how to scrape off the top to reheat the leftovers without cooking the guacamole & sour cream, because cold, congealed BBQ is pretty gross. But MAN this was so easy & yummy! Thanks!

The BBQ layerd dip also makes a pretty good slider! or openfaced on top of a half english muffin!
Glad you liked it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Groovin.gif" alt="" />
and ya... it is really easy to make!

An interresting jalapeno tidbit I heard on local news station (LI News 12) in an interview with a local farmer just this week...
If the jalapeno is smooth, and looks perfect, green no blemishes, etc... it will be mild...
If the jalapeno has those "stripes" that don't make them look so appealing, they will be a LOT HOTTER!
There was no explanation as to why that is so...
I have known the farmer that was interviewed for many years so next time I see him, I'll have to ask...

Interesting! Mine were smooth & almost the size of poblanos... And even after roasting they were as mild as bell peppers. The ones I grew last year were the ugliest jalapeños ever, and they were like FIRE!

Will have to keep testing that, but it sounds about right to me!

not a local farmer, but from my experience with jalapenos they are all over the map when it comes to intensity. we noted that the darker the green, with some hint of black are generally the ones that are fire. the duds really piss me off. on the topic of pulled meat, it's been awhile, but i've made bbq pulled chicken in the slowcooker with great success.

Well that could be, too- the ones I grew had a lot of black tinge.

I bought some red jalapeños at the supermarket a month or so ago & they were the hottest I've ever had! If I had known I would have used them as sparingly as habaneros- I was shocked! Yow!

nice, i have yet to spot a fully ripened jalapeno! i've only seen them green. btw, peconic, the "stripes" that you are referring to indicates a longer ripening process= more heat. sorry to go so off topic with all this jalapeno talk. i love my jalapeno.

Interresting article about jalapenos & heat here:

"Ever take home a jalapeño chile pepper from the grocery store and have it either be so lacking in heat it may just as well be a bell pepper, or so hot a speck will create a raging inferno in your mouth? Here's a quick tip for choosing jalapeños that can help you decide which ones to pick. Jalapeño chilies progressively get hotter the older they get, eventually turning bright red. As they age, they develop white lines and flecks, like stretch marks running in the direction of the length of the pepper. The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter. Red jalapeños can be pretty hot, if they have a lot of striations, but they are also sweeter."

Source:http://simplyrecipes.com/recipes/tip_how_to_check_for_the_hotness_of_jalapenos/

Excellent info, thanks!

I couldn't make my garden ones ripen to red- by the time they were turning red they were rotting inside. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />