Category

Tortillas & Mexican

Smashed Pimento Cheese Pork & Beef Sliders

Smashed Pimento Cheese Pork & Beef Sliders

Yield: 48 Sliders (12 portions with 2 of each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use.
  2. Repeat process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef & 2 Pork) on well-greased 425°F griddle, press down with a spatula.
  4. Cook 2 minutes on one side, turn patty over and “smash” with a spatula. Cook sliders to an internal temperature of 165°F.
  5. Toast slider buns 30 seconds on each side
  6. To assemble, stack slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat process with remaining sliders.
 

Fiesta Nachos

Fiesta Nachos

Yield: 4 Appetizer Servings

Ingredients:

Directions:

  1. Combine black beans and 1/2 cup of Reser’s Baja Café Original Salsa.
  2. For one order, layer 3 cups Don Pancho Tortilla Chips, 1/3rd cup bean and salsa mixture, and 1 cup of shredded cheeses onto an oven safe plate.
  3. Place in 450°F oven until cheese is melted, 8-10 minutes.
  4. Serve topped with ¼ cup salsa, ¼ cup sour cream, and diced avocado.
 

Chicken “Macadilla”

Chicken “Macadilla”

Yield: 25 "Macadillas"

Ingredients:

Directions:

  1. Preheat flat top grill to 375°F.
  2. For each “macadilla,” lay 1 Don Pancho Hatch Chile Wrap on a flat surface.
  3. Spread 1/3rd cup Reser’s Special Request Deluxe Macaroni & Cheese within 1 1/2-inch of the edges of the wrap.
  4. Spread 3 oz of pulled chicken on top of the macaroni & cheese.
  5. Sprinkle on 2 oz cheese blend and top with a Don Pancho Hatch Chile Wrap.
  6. Brush vegetable oil onto a grill or griddle and place the “macadilla” on a medium-medium high heat surface.
  7. Brush the top wrap with oil. Grill or griddle for 1-2 minutes then turn over until the cheese is melted.
  8. Repeat with remaining “macadillas.”
  9. Cut into wedges and serve with Reser’s® Baja Café® Original Salsa
 

Tomato-Basil Cobb Salad Wrap

Tomato-Basil Cobb Salad Wrap

Yield: 8 Wraps

Ingredients:

  • Don Pancho® Tomato-Basil Flavored Wraps(79341.02838)
  • 2 cups roasted turkey, shredded
  • 6 pieces bacon, cooked and crumbled
  • 1 pint cherry tomatoes, halved
  • 2 cups baby arugula
  • 2 large avocados
  • 1/2 cup crumbled blue cheese
  • 1/4 cup green onions diced
  • 4 hard-cooked eggs, sliced or chopped

Directions:

  1. Warm the Don Pancho Tomato-Basil Flavored Wrap in the microwave or on a grill, set aside.
  2. Layer 1/4 cup turkey, 1 Tbsp bacon crumbles, 1/3 cup cherry tomatoes, 1/4 cup arugula, 1/4 avocado, 1 Tbsp blue cheese, 1/2 Tbsp green onion, and 1 Tbsp egg per Don Pancho Tomato-Basil Flavored Wrap.
  3. Fold the ends of the wrap. Repeat process with remaining ingredients.
  4. Cut on the bias and serve.
 

Shredded Potato & Cheddar Casserole

Shredded Potato & Cheddar Casserole

Yield: 60, 6 oz Servings

Ingredients:

Directions:

  1. Whisk heavy cream and eggs together. Set aside.
  2. Combine Reser’s Shredded Potatoes, Reser’s Special Request Creamy Deluxe Mashed Potatoes, 4 lbs Cheddar cheese, 3 cups ground Don Pancho Homestyle Tortilla Chips, 3 cups egg/cream mixture, salt and pepper.
  3. Split between two well-greased, high-sided baking pans. Lightly press mixture into desired pan.
  4. Pour remaining egg/cream mixture over potatoes.
  5. Top with remaining tortilla chips and Cheddar cheese.
  6. Bake in a preheated 325°F oven, checking every 20 minutes. Total cooking time should be about 1 hour or when a skewer comes out clean and cheese is browned.
  7. Increase heat to 400°F for 10 minutes if needed to brown topping.
 

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 50 Tacos

Ingredients:

Directions:

  1. Warm Don Pancho Golden Blend Tortillas on griddle and set aside.
  2. Place ¼ cup Shredded Homestyle Cole Slaw onto the middle of the tortilla.
  3. Top shredded slaw with 2 ounces warmed pulled pork.
  4. Top pulled pork with 1 tablespoon spicy BBQ sauce of your choice.
  5. Garnish with Cotija cheese and 1 cilantro sprig.
 

Mexican Tuna Salad Wrap

Mexican Tuna Salad Wrap

Yield: 12, 12-inch Wraps

Ingredients:

Directions:

  1. Warm the Don Pancho wraps on a griddle or in a microwave and place onto a cutting board.
  2. On the bottom third of the tortilla, layer the iceberg lettuce, 6 oz Reser’s Tuna Salad, Reser’s Baja Café Mango Salsa, cilantro, and avocado.
  3. Roll burrito style, cut, and serve with 2 lime wedges.
 

Mashed Potato-Brisket Bowl

Mashed Potato-Brisket Bowl

Yield: 12 entrée bowls

Ingredients:

Directions:

  1. Mix brisket, corn, BBQ sauce, Reser’s Baja Café Pico De Gallo in a bowl and keep warm.
  2. Heat Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper in steamer or water bath.
  3. For each order, place a 6 oz scoop of Creamy Deluxe mashed potatoes in bowl.
  4. Top the potatoes with a 6 oz scoop on BBQ brisket mixture.
  5. Top with shredded Cheddar cheese and brown under broil until cheese is melted.
 

Fish Tacos With Pineapple Coleslaw

Fish Tacos With Pineapple Coleslaw

Yield: 50 Tacos

Ingredients:

Directions:

  1. Preheat grill to 350°F. Rub the fish lightly with oil and season with salt and pepper on both sides.
  2. In a large bowl, mix the Reser’s Coleslaw, Reser’s Purely Hand-Cut Pineapple Chunks, and diced chipotle pepper together. Season with salt and pepper to taste.
  3. Heat oil on grill and grill the fish until flaky, about 3 minutes per side.
  4. Remove fish from grill, cover with foil and let rest for 5 minutes.
  5. Assemble the tacos. Place 3 oz of the fish and top with ¼ cup pineapple coleslaw on a warmed Don Pancho Corn Tortilla. Repeat with remaining ingredients.
  6. Serve with Don Pancho Corn Tortilla Chips, Reser’s Baja Café Pico de Gallo Salsa and lime wedges.
 

Kids First! Quesadilla

Kids First! Quesadilla

Yield: 1 Serving

Ingredients:

Directions:

  1. Heat skillet over medium heat.
  2. Place Don Pancho Kid’s First! Whole Wheat Tortilla on heated skillet and layer both cheeses and chicken on one side of the tortilla.
  3. Cook for 4 minutes and then flip and cook an additional 3 minutes or until cheese is melted.
  4. Slice the quesadilla into 4 wedges and serve with Reser’s Baja Café Mango Salsa.