• 2 cups Refried black beans
• 1 cup Chicken stock
• ¼ cup Avocado oil
• ½ tsp Kosher salt
• 6 cups Green cabbage, thinly shredded
• 1 ½ lbs. Chihuahua cheese, shredded
• 4 lbs. Chicken thighs, marinated, grilled and thinly sliced
• 12 each Don Pancho 13” Whole Wheat Tortillas (79341.02213) 
• 4 each Serrano chiles, thinly sliced
• 1 cup Cilantro leaves
• 12 each Avocados, thinly sliced
• 6 Radishes, thinly sliced

1. Heat oven and pizza stone to 400°F for 30 minutes.
2. Mix the beans with chicken stock, avocado oil, and salt and set aside.
3. Place one Don Pancho Whole Wheat Tortilla onto a pizza peel to build the tlayuda.
4. Spread ¼ cup of the bean mixture across the tortilla to the edges.
5. Top with ½ cup shredded cabbage, ½ cup shredded Chihuahua cheese, and 4 oz of grilled and sliced chicken thighs.
6. Place the tlayuda into the oven onto the stone for 7-9 minutes, until the tortilla has crisped up slightly and the cheese is melted.
7. Remove the tlayuda onto a serving dish and top with slices of radish, Serrano chiles, cilantro leaves, and ¼ of an avocado sliced.

• 1 ½ lbs. 51-60 Shrimp, marinated in chipotle powder, lime zest and avocado oil
• 3 cups Monterey Jack cheese
• 4 cups Shredded red cabbage, salted for 20 minutes, drained and squeezed dry
• 6 each Don Pancho 12” Red Chipotle Tortillas (79453.22337)

Cauliflower Jalapeño Escabeche

• 1 Tbsp Kosher salt
• 3 Tbsp Sugar
• 2 ½ cup Apple cider vinegar
• 1¾ cup water
• 1 Red onion, julienne
• 4 cups Cauliflower, cut into ½” pieces
• 3 Jalapeño peppers, thinly sliced
• ¾ tsp Coriander seed, whole
• 10 each Black peppercorns, whole
• 2 Bay leaves
• ½ tsp Fennel seed
• ½ tsp Cumin seed

Per Quesadilla

• 1 Don Pancho 12” Red Chipotle Tortilla (79453.22337)
• 2/3 cup Monterey Jack cheese, shredded
• ½ cup Red cabbage, salted and squeezed dry
• 14 each 51/60 shrimp, grilled 
• 2 oz ramekin Cauliflower-Jalapeño Escabeche 

1. For Cauliflower Jalapeño Escabeche,  heat the sugar, salt, cider vinegar, and water to boil in a medium saucepan.
2. Pour the prepared brine over the red onion, cauliflower, jalapeños, and spices into a 2-quart container. 
3. Refrigerate escabeche for at least one hour before using.
4. Shred and prepare red cabbage by salting liberally with kosher salt (2-3 Tbsp) to draw out moisture and letting sit for 20 minutes before squeezing dry with a clean kitchen towel.
5. Heat grill to 375°F.
6. Season shrimp with kosher salt and grill on both sides, set aside and keep warm.
7. Heat griddle to 350°F.
8. For each quesadilla, place a Don Pancho Red Chipotle Tortilla on griddle and cover with cheese, shredded cabbage, and shrimp.
9. Cook for 3-4 minutes until the tortilla is golden brown and the cheese is melted.
10. Cut the quesadilla into thirds and serve with the cauliflower escabeche.

• 20 eggs, whisked
• ½ cup Butter
• 2 tsp Kosher salt 
• ½ tsp Black pepper
• 1 ½ cups Sharp Cheddar cheese, shredded
• 3 cups Sweet potatoes, roasted
• 2 each Red onions, cut in rings and grilled
• Hot sauce to taste
• 8 each Don Pancho 10” Carb Control Tortillas (79453.06010)

1. Heat griddle to 350°F.
2. In a nonstick pan, heat butter until foaming.
3. Add the eggs and scramble until just set, add roasted sweet potatoes, grilled red onions, and sharp Cheddar until warmed through.
4. Season filling with salt and black pepper.
5. Warm 8 Don Pancho 10″ Carb Control Tortillas on the griddle and lay them out on a table, dividing the filling evenly between them, towards the bottom third of the tortilla.
6. Fold in the ends and roll tightly.
7. Cut in half on the bias and serve with hot sauce.

• Burrito Filling
  • 10 each Don Pancho 12” Red Chipotle Flour Tortillas  (79341.22337) 
  • 2 ½ lbs. Smoked chicken meat, pulled and warmed
  • 5 cups Mexican cheese blend, shredded
  • 8 cups Spanish-style rice
• Roasted Tomato-Guajillo Sauce (yield 3 cups)
  • ¼ cup Avocado oil
  • 1 Tbsp Garlic, minced
  • ¼ tsp Cumin, ground
  • 1 Tbsp Guajillo chile powder
  • 2 Tbsp Tomato paste
  • 2 each 14 oz cans Fire-roasted tomatoes, blended
  • 1 cup Chicken stock
  • 1 tsp Kosher salt
• Complete plate
  • 3 each Avocado, large
  • 10 Cilantro leaves

1. For tostadas, heat oil in a shallow 10” cast iron pan.
2. When the oil is heated, fry the Don Pancho 6” Gordita Flour Tortillas for 15-20 seconds per side (will puff up) and let dry on paper towels.
3. For eggs, heat oil and cook until over easy
4. For each Breakfast Tostada serving, layer on a plate ¼ cup refried black beans, 1 fried tortilla, ½ cup refried black beans, 2 over easy eggs, 2 Tbsp Queso fresco. Serve with a 2 oz ramekin of Reser’s Pico De Gallo and garnish with a cilantro leaf for. 

• 12 each Don Pancho 6” Gordita Flour Tortillas (79341.22000) 
• 1 cup Canola oil (for frying tortillas)
• 24 each Eggs
• ½ Canola oil (for frying eggs)
• 9 cups Refried black beans, warmed
• 2 cups Queso fresco, crumbled
• 3 cups Reser’s Pico de Gallo (71117.00134) 
• 12 each Cilantro leaves for garnish

1. For tostadas, heat oil in a shallow 10” cast iron pan.
2. When the oil is heated, fry the Don Pancho 6” Gordita Flour Tortillas for 15-20 seconds per side (will puff up) and let dry on paper towels.
3. For eggs, heat oil and cook until over easy
4. For each Breakfast Tostada serving, layer on a plate ¼ cup refried black beans, 1 fried tortilla, ½ cup refried black beans, 2 over easy eggs, 2 Tbsp Queso fresco. Serve with a 2 oz ramekin of Reser’s Pico De Gallo and garnish with a cilantro leaf for. 

• 2 lbs. Don Pancho® Thin Yellow Corn 4-Cut (79341.01365)
• 2 Tbsp Kosher salt
• 5 cups Kimchi, drained of excess liquid, sautéed, and kept warm
• 10 cups Monterey Jack cheese, shredded
• Cilantro leaves, picked
• Toasted sesame seeds

Gochujang Crema

• 2 Tbsp Gochujang paste
• 2 cups Sour cream
• 1/4 cup Apple cider vinegar

1. Preheat fryer to 350°F and oven to 425°F.
2. Fry chips stirring often for 40-50 seconds until crisp. Pull from fryer and season with kosher salt and drain on paper towels.
3. Layer ingredients as follows:
   • 2 oz. Don Pancho® Thin Yellow Corn 4-Cut, fried
   • 1/2 cup Monterey Jack cheese, shredded
   • 2 oz. Don Pancho® Thin Yellow Corn 4-Cut, fried
   • 1/2 cup Monterey Jack cheese, shredded
   • 1/2 cup Kimchi, drained of excess liquid, sautéed, and kept warm
   • 1/2 cup Monterey Jack cheese, shredded
4. Bake for 5-6 minutes until cheese is melted and golden brown.
5. Garnish with Gochujang Crema, toasted sesame seeds, and cilantro leaves.