schiedadmin In Tortillas & Mexican

Tomato-Basil Cobb Salad Wrap

Tomato-Basil Cobb Salad Wrap

Yield: 8 Wraps

Ingredients:

• 8 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.

schiedadmin In Cut Potatoes, Side Dishes, Tortillas & Mexican

Shredded Potato & Cheddar Casserole

Shredded Potato & Cheddar Casserole

Yield: 60, 6 oz Servings

Ingredients:

• 10 lb. Reser’s® Shredded Potatoes (71117.14433)
• 2 lb. Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
• 6 each Eggs, cracked and whisked together
• 6 cups Heavy cream
• 6 lb mild Cheddar cheese, shredded
• 6 cups Don Pancho® Precut Yellow Tortillas (79341.01365), fried, cooled and ground
• 3 Tbsp Sea salt
• 2 Tbsp Black pepper, ground

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.

schiedadmin In Prepared Salads, Tortillas & Mexican

Pulled Pork Tacos

Pulled Pork Tacos

Yield: 50 Tacos

Ingredients:

• 50 each Don Pancho® Golden Blend Tortillas (79341.01106)
• 6 lb. Pulled pork
• 3 cups Spicy BBQ sauce, warmed
• 7 lb. Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
• 20 sprigs Cilantro, leaves picked for garnish
• 3 cups Cotija cheese, crumbled

Directions:

1. Warm Don Pancho Golden Blend Tortillas on griddle and set aside.
2. Place 1/4 cup Reser’s 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.

schiedadmin In Tortillas & Mexican

Mashed Potato-Brisket Bowl

Mashed Potato-Brisket Bowl

Yield: 12 entrée bowls

Ingredients:

• 5 lb. Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
• 3 lb. Beef brisket, chopped and kept warm
• 3 cups Corn, heated through
• 3 cups BBQ sauce, warmed
• 3 cups Reser’s® Baja Café® Pico De Gallo (71117.00134)
• 4 cups Cheddar cheese, shredded

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.

schiedadmin In Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos With Pineapple Coleslaw

Fish Tacos With Pineapple Coleslaw

Yield: 50 Tacos

Ingredients:

• 7 lb. carton Reser’s® Regular Coleslaw (71117.15124)
• 50 each Don Pancho® 6-inch Corn Tortillas (79341.01101), warmed on the grill to order
• 10 lb. White fish, such as cod or tilapia, cut into 3 oz strips
• 4 lb. tub Reser’s® Purely Hand-Cut Bite-Sized Pineapple Chunks (79453.77957)
• 3/4 cup Chipotle pepper in adobo, finely diced
• Kosher salt & Black pepper to taste
• 2 cups Vegetable oil for seasoning fish and also for grilling
• 10 Limes, cut into wedges
• Side of Reser’s® Baja Café Pico de Galla Salsa (71117.00134)
• Side of Don Pancho® Thin Yellow Corn Pre-Cut 4-Cut (79341.01365)

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 Regular 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.

schiedadmin In Tortillas & Mexican

Kids First! Quesadilla

Kids First! Quesadilla

Yield: 1 Serving

Ingredients:

• 2 Don Pancho® Kids First! Whole Wheat Tortillas (79341.02204)
• 1/2 cup Shredded chicken, cooked
• 1/4 cup Cheddar cheese, shredded
• 1/4 cup Jack cheese, shredded
• 1/4 cup Reser’s® Pico de Gallo Salsa (71117.00282)

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.

schiedadmin In Tortillas & Mexican

Chicken Enchiladas

Chicken Enchiladas

Yield: 6 Enchiladas

Ingredients:

• 6 Don Pancho® 6-inch White Corn Enchilada Tortillas (79341.01153)
• 2 cups Shredded chicken, cooked
• 3 cups Green sauce, canned
• 1 cup Sour cream
• 1 Tbsp Onion, chopped
• 1/2 cup Cheddar cheese, shredded
• 1/2 cup Jack cheese, shredded
• 1/4 cup Black olives

Directions:

1. Prepare filling by mixing cooked chicken, sour cream, onions and 1/4 cup of each cheese.
2. Spread 1/2 cup green sauce on bottom of baking pan and warm remaining sauce in pan over low heat.
3. Heat Don Pancho White Corn Enchilada Tortillas in a pan over medium heat until soft. Dip in warm sauce, remove immediately and place in baking tray. Spread 1/2 cup of filling in each tortilla.
4. Wrap tortillas around filling and place seam side down in prepared baking pan. Cover all enchiladas with remaining sauce and remaining cheese. Top with chopped olives.
5. Bake 15 minutes in a 350°F oven. Serve warm with side of Don Pancho Tortilla Chips & salsa or rice & beans.

schiedadmin In Side Dishes, Tortillas & Mexican

Baked Hot Link Macaroni & Cheese

Baked Hot Link Macaroni & Cheese

Yield: 12 entrées

Ingredients:

• 5 lb. Reser’s® Original Macaroni & Cheese (71117.03250)
• 48 oz Sliced hot links
• 1 1/2 cup Reser’s® Baja Café® Pico De Gallo (71117.00134)
• 2 cups Breadcrumbs
• 1/2 cup Butter, melted
• Italian parsley, finely chopped

Directions:

1. Preheat oven to 400°F.
2. Mix hot links and Reser’s Baja Café Pico De Gallo into Reser’s Original Macaroni & Cheese.
3. Combine melted butter and breadcrumbs in a small bowl.
4. Divide into 12 small cast-iron or ovenproof bowls.
5. Top with breadcrumb mixture before baking 10-12 minutes until golden brown.
6. Garnish with chopped parsley.

schiedadmin In Side Dishes, Tortillas & Mexican

Chili-Chicken Mac & Cheese

Chili-Chicken Mac & Cheese

Yield: 24-7 oz servings

Ingredients:

• 5 lb. Reser’s® Special Request™ Signature Steam Table Macaroni & Cheese (71117.14490)
• 2 lb. BBQ chicken, chopped
• 4 cups Monterey Jack cheese, shredded
• 2 cups Reser’s® Baja Café® Pico de Gallo Salsa (71117.00134)
• 1/2 cup Chopped cilantro

Directions:

1. Preheat oven to 375°F.
2. Heat 5 lb bag of Reser’s Special RequestSignature Steam Table Macaroni & Cheese in a steamer or water bath until 165°F.
3. Pour macaroni & cheese into a large mixing bowl.
4. Stir in the BBQ chicken, 2 cups of Monterey Jack Cheese, and Baja Café Pico de Gallo Salsa.
5. Place mixture in a hotel pan, chafing dish, or an appropriate size baking dish.
6. Sprinkle the remaining cheese over the top and bake for 20-25 minutes or until cheese is melted and slightly brown.
7. Garnish with chopped cilantro and serve.

schiedadmin In Other Products, Tortillas & Mexican

Pulled Pork Quesadilla

Pulled Pork Quesadilla

Yield: 10 quesadillas

Ingredients:

• 10 each Don Pancho® 12” Gordita Flour Tortilla (79341.22151)
• 50 oz Pulled pork
• 5 cups Pepper Jack cheese, shredded
• 2 1/2 cups Reser’s® Baja Café® Pico De Gallo (71117.00134)

Directions:

1. Preheat flat top grill to 375°F.
2. Lay the Don Pancho Flour Tortilla flat on the grill and top with 5 oz portion of pulled pork.
3. Sprinkle with 1/2 cup shredded Pepper Jack over the pulled pork.
4. Top with 1/4 cup of Reser’s Baja Café Pico De Gallo and fold the tortilla in half.
5. Brown on both sides on a hot griddle, cut into 4 wedges, and serve.