schiedadmin In Other Products, Tortillas & Mexican

Baked Chilaquiles Rojas

Baked Chilaquiles Rojas

Yield: 8 each entrée servings

Ingredients:

• 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
• 6 cups Red enchilada sauce
• 4 cups Smoked Gouda, shredded
• 1 cup Yellow onion, finely diced
• 1 cup Queso fresco, crumbled
• 16 Eggs, each for poaching
• 24 each Cilantro leaves

Directions:

1. Heat oven to 400°F.
2. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
3. Per order:
   • Toss 20 each quartered tortillas with 6 oz Red enchilada sauce until the chips soften and soak up the sauce.
   • Fill the chilaquiles base into a 6-inch cast iron pan.
   • Top with ½ cup smoked Gouda.
   • Bake for 5-6 minutes to melt and brown cheese.
   • Garnish with 1 Tbsp diced onion and Queso Fresco.
   • Top with 2 soft poached eggs and 3 cilantro leaves. Serve immediately.

schiedadmin In Other Products, Tortillas & Mexican

Vegan Chilaquiles Verdes

Vegan Chilaquiles Verdes

Yield: 8 each entrée servings

Ingredients:

• 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
• 6 cups Salsa verde, warmed
• 1 cup Vegan sour cream (made from silken tofu)
• ½ cup Poblano peppers, roasted, peeled seeded, and finely diced
• 8 cups Lacinato kale leaves blanched and shocked, then sauteed in avocado oil

Directions:

1. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
2. Per order:
   • Toss 20 each quartered tortillas with 6 oz salsa verde until the chips soften and soak up the sauce.
   • Fill the chilaquiles base into a warmed dish.
   • Drizzle with chilaquiles with 1 oz vegan sour cream.
   • Garnish with 1 Tbsp diced/roasted Poblano peppers and 1 cup sauteed kale.
   • Serve immediately.

schiedadmin In Desserts

Five Spice Apple Empanadas

Five Spice Apple Empanadas

Yield: 32 each Empanadas

Ingredients:

• 5 lbs Giles Spiced Apples (72299.15870)
• 2 tsp Chinese Five Spice Powder
• 1 cup Panko bread crumbs
• Empanada or pie dough, refrigerated
• Water
• AP flour for rolling out dough
• Egg wash (2 eggs whisked with 1 Tbsp water)

Directions:

1. Open the tub of Giles Spiced Apples and dice apple wedges.
2. Mix the apples with Chinese Five Spice Powder and panko crumbs.
3. Allow the panko to hydrate for 1 hour before filling.
4. Preheat oven to 400°F.
5. Flour a cleaned and sanitized table and roll the dough to ¼-inch thick.
6. Cut out 6-inch rounds and place ¼ cup apple filling in the middle of the round.
7. Lightly brush edges of rounds with water, fold them together, and crimp edges with a fork.
8. Continue with the remaining dough and filling.
9. Brush the tops of all empanadas with egg wash and poke the top of each empanada with a fork to allow steam to escape while baking.
10. Bake at 400°F for 25-35 minutes until golden brown and cooked through.
11. Serve warm or at room temperature.

schiedadmin In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 1 cup Poblano peppers, roasted, peeled, seeded and diced
• ½ cup Queso Fresco
• ½ cup Queso Cotija
• ½ cup Green enchilada sauce
• 2 cups Pepperjack cheese, shredded

Directions:

1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.

schiedadmin In Potato Salad, Prepared Salads

Creamy Harissa Potato Salad

Creamy Harissa Potato Salad

Yield: 25 each 5 oz side dish servings

Ingredients:

• 8 lbs Reser’s® Deviled Egg Potato Salad (71117.00225)
• 3 Tbsp Harissa paste
• ¼ cup Water
• 1 ½ cups Red onion, diced
• ½ cup Italian parsley, stemmed and minced

Directions:

1. In a small bowl, whisk together the harissa and water to combine.
2. Add in 1 cup diced red onion and ¼ cup Italian parsley.
3. Fold the harissa base into the Reser’s Deviled Egg Potato Salad, and refrigerate for at least 2 hours prior to serving.
4. Portion and garnish with diced red onion and minced Italian parsley.

schiedadmin In Cole Slaw, Prepared Salads

Thai Cole Slaw

Thai Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• 3 cups Red cabbage, cut into ½-inch shreds
• 3 Limes, zested and juiced
• ½ cup Coconut sugar
• ½ cup Salted peanuts, chopped
• ¼ cup Cilantro, chopped
• 5 each Thai green chiles, thinly sliced 
• ½ cup Thai basil, leaves only
• 1 cup Crispy garlic for garnish
• 25 each Lime wedges for garnish

Directions:

1. In large bowl, whisk together the lime zest and juice, coconut sugar, peanuts, cilantro and Thai green chiles.
2. Mix the red cabbage and Thai basil leaves into the lime base.
3. Mix the carton of Reser’s Regular Cole Slaw into the rest of the Thai coleslaw base.
4. Fill into a serving container and refrigerate.
5. Allow the flavors to combine for at least one hour before serving.
6. For serving, place 5 oz of the Thai coleslaw into a bowl and garnish with the crispy garlic and one lime wedge.

schiedadmin In Cole Slaw, Prepared Salads

Kimchi Cole Slaw

Kimchi Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• 1 ½ cups Kimchi, drained of liquid and finely chopped
• ½ tsp Gochugaru (Korean chili powder)
• 1 ¼ cups Green onions, thinly sliced (1/2 cup reserved for garnish)
• Toasted sesame seeds for garnish

Directions:

1. In a large metal bowl, combine Reser’s Regular Cole Slaw with chopped kimchi, gochugaru, and sliced green onions.
2. Refrigerate and let the flavors combine for at least one hour before serving.
3. For serving, place 5 oz of the kimchi coleslaw into a bowl and garnish with toasted sesame seeds and sliced green onions.

schiedadmin In Beans, Side Dishes

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

• 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
• ¼ cup Gochujang (Korean red chili paste)
• 2 Tbsp Ginger, peeled and finely grated
• 1 Tbsp Soy sauce
• 1 cup Brown sugar
• 1/3rd cup Water
• 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

1. Heat the oven to 350°F.
2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
7. Keep the remaining pork warm until ready to serve.
8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.

schiedadmin In Cole Slaw, Prepared Salads

Appalachian Slaw

Appalachian Slaw

Yield: 32 each 5 oz side dish servings

Ingredients:

• 7 lbs Reser’s® Amish Cole Slaw (71117.00446)
• 1 ½ cups English cucumbers, peeled, seeded and diced
• 2 ½ cups Roma tomatoes, diced
• 1 cup Yellow onion, peeled and diced
• 1 tsp Kosher salt
• 1 tsp Black pepper, freshly ground
• Sliced tomatoes for garnish

Directions:

1. Add the diced tomatoes and onions to a colander and sprinkle with Kosher salt.
2. Allow to sit for 30 minutes to remove excess liquid.
3. In a large metal bowl, add the carton of Reser’s Amish Cole Slaw.
4. Add the diced cucumbers to the coleslaw and mix to combine.
5. Shake the excess moisture off the tomato/onion mixture and combine with the coleslaw and cucumber.
6. Add the black pepper and fold everything together to combine.
7. To serve, scoop 5 oz of the coleslaw base and garnish with sliced tomatoes.
8. Pairs well with Nashville Hot Chicken!

schiedadmin In Macaroni & Cheese, Side Dishes

Nashville White Cheddar Macaroni and Cheese

Nashville White Cheddar Macaroni and Cheese

Yield: 12 each 8 oz side dish servings

Ingredients:

• 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
• 6 oz Cream cheese, cut into 1 oz pieces and softened at room temperature for 1 hour
• ¼ cup Pimentos, diced and drained
• 1 tsp Hot sauce
• 1 ½ cups White Cheddar, shredded

Directions:

1. Heat the Reser’s White Cheddar Macaroni and Cheese bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
2. Empty bag into a 6-inch 1/3rd pan and stir in the cream cheese to combine, followed by the pimentos, hot sauce, and shredded White Cheddar.
3. Cover the pan and hold it in a warmer or steam table.
4. To serve, fill a gratin dish with 8 oz of the complete Macaroni & Cheese.