In Tortillas & Mexican

Carne Asada Quesadilla

Carne Asada Quesadilla

Yield: 10 each entrée quesadillas

Ingredients:

  • 10 each 12” Don Pancho® Red Chipotle Tortilla (79341.22337) 
  • 4 lbs Skirt or bavette steak, trimmed of excess fat and silver skin

Steak Marinade

  • 1 ½ cups Canola oil
  • 1 Jalapeño pepper
  • 5 each Garlic cloves
  • 3 each Green onions
  • 1 tsp Mexican oregano
  • 2 tsp Kosher salt

Quesadillas

  • 7 ½ cups Chihuahua cheese, grated
  • 30 each Green onions, marinated in beef marinade for 15 minutes before grilling
  • 10 lime wedges for garnish
  • 10 each Jalapeño peppers, grilled for garnish

Directions:

  1. Blend the marinade in a blender until smooth, reserving ½ cup to marinate the green onions and jalapeños.
  2. Cover the beef with the marinade and refrigerate for 4-6 hours.
  3. Remove the beef from the marinade and discard the marinade.
  4. Season the beef with kosher salt and black pepper and grill to medium rare, set aside to cool.
  5. When cool, dice the steak and refrigerate.
  6. Toss the green onions with the marinade and marinate for 15-30 minutes at room temperature.
  7. Grill the green onions and jalapeños and set aside to keep warm.
  8. Heat a grill to 375°F and for each quesadilla, add the following and grill until golden brown.
    • 1 12-inch Don Pancho® Red Chipotle Tortilla (79341.22337)
    • ¾ cup Chihuahua cheese, shredded
    • 5 oz Steak, diced
    • 1 Green onion, grilled and sliced
  9. Cut into quarters to serve and add 2 grilled green onions, 1 grilled jalapeño, and 1 lime piece.

 

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In Macaroni & Cheese, Side Dishes

Chili Crisp Macaroni & Cheese

Chili Crisp Macaroni & Cheese

Yield: 8 each 11 oz entrée

Ingredients:

Directions:

  1. Fry the sliced wonton skins until lightly browned and crispy, transfer to paper towels, and keep in a warm place.
  2. Heat the Reser’s Special Request White Cheddar Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  3. When the macaroni and cheese is heated, place into a 6” 1/3rd pan and fold in the cheese.
  4. Keep the pan warm in the steamtable until ready to serve.
  5. Per order, place 10 oz of the macaroni and cheese in a large bowl.
  6. Top the macaroni and cheese with 2 Tbsp of the chili crisp and oil and garnish with crispy wonton strips.
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In Macaroni & Cheese, Side Dishes

Korean Cheesy Corn Macaroni & Cheese

Korean Cheesy Corn Mac

Yield: 8 each 12 oz entrée

Ingredients:

Directions:

  1. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  2. Place in a medium bowl and, using a rubber spatula, mix in the Gochujang paste to combine.
  3. Fold in the canned corn, followed by the Mozzarella cheese, and ending with the ¾ cup of green onions.
  4. Transfer the mixture to a 9” x 13” dish and garnish with remaining ¼ cup green onions before serving.
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In Macaroni & Cheese, Side Dishes

Chile Relleno Macaroni and Cheese

Chile Relleno Macaroni and Cheese

Yield: 8 each 10 oz entrée (1 jalapeño per order)

Ingredients:

  • 5 lbs Reser’s® Special Request™ Hatch Green Chile Macaroni & Cheese (71117.15419)
  • 8 each large Jalapeño peppers, roasted, peeled, sliced lengthwise and seeds removed
  • 3 cups AP flour, 1 cup reserved for dredging peppers
  • 2 each Eggs, whisked
  • 2 cups Whole milk
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt
  • 15 oz Oaxaca cheese

Directions:

  1. Heat a deep fryer to 350°F.
  2. Whisk together 1 cup AP flour, egg, milk, baking soda, baking powder, and kosher salt in a small bowl. Set aside for breading.
  3. Place 1 1/2 oz of Oaxaca cheese inside each roasted Jalapeño pepper and use skewers to stitch the peppers closed for frying.
  4. Heat the  Reser’s Special Request Hatch Green Chile Macaroni & Cheese in a steamer or hot water for 18-20 minutes until warmed through. Place in a 1/3rd pan on a steam table until ready to serve.
  5. Dredge one Jalapeño pepper in the AP flour, shaking off excess.
  6. Per order, coat the flour-dredged pepper in the batter, and fry until golden brown. Remove from fryer when done, remove skewers, and place on a rack to keep warm.
  7. In a serving bowl, place 10 oz of the Hatch Green Chile Macaroni and Cheese and top with one fried Jalapeño relleno.
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In Potato Salad, Prepared Salads

North African Potato Salad

North African Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

  • 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
  • ½ cup Preserved lemon, divided in half (¼ cup and ¼ cup)
  • 12 leaves Mint, chiffonaded
  • 2 oz Baby arugula
  • Mint leaves, small for garnish

Directions:

  1. In a large bowl, add the Reser’s Mustard Potato Salad, and fold in 1/4 cup of preserved lemon, mint chiffonade, and baby arugula.
  2. Allow the flavors to meld for one hour before serving.
  3. Portion into 5 oz cups and garnish with reserved preserved lemon and 3-4 small mint leaves.
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In Variety Salads, Salad & Meal Kits

Black-Eyed Pea & Cucumber Salad

Black-Eyed Pea & Cucumber Salad

Yield: 16 each entrée salad servings

Ingredients:

Directions:

  1. In a large bowl, mix the black-eyed peas, cumin, cilantro, and cherry tomatoes with a spatula to combine.
  2. Add the Reser’s Cucumber & Onion Vegetable Salad and mix to combine.
  3. Let the salad marinate for at least one hour before serving.
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In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
  • 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
  • 2 Tbsp Fish sauce
  • ¼ cup Lime juice
  • ¼ cup Rice vinegar, unseasoned
  • ¼ cup Pineapple syrup
  • ¼ cup Coconut sugar 
  • 2 each Thai bird chili, finely chopped
  • ½ cup Canola oil
  • ½ cup Cilantro leaves
  • ½ cup Mint leaves
  • ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

  1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
  2. Slowly drizzle in the canola oil to emulsify.
  3. Check for seasoning and set aside.
  4. Per order, toss together the following:
    • 1 cup Reser’s Pineapple Chunks
    • 1 cup English cucumber, diced
    • 4 each Mint leaves, torn
    • 4 cilantro leaves, torn
    • 2 Tbsp Fish sauce vinaigrette
  5. Place onto plate and garnish with 4 mint leaves.
  6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.
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In Fruit

Mangonada Smoothie

Mangonada Smoothie

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Mango Chunks (79453.73928), drained and set aside. 
  • 1 cup Mango syrup, drained from Reser’s Mango Chunks
  • 6 cups Coconut water, ice cold
  • 2/3rd cup Lime juice, fresh
  • 12 cups Ice
  • Chamoy for rimming glass
  • Tajin for rimming glass
  • 12 each Tamarind candy sticks

Directions:

  1. To start, rim one half of two shaker pint glasses with chamoy, followed by the Tajin seasoning.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Mango Chunks
    • 2 Tbsp Mango syrup
    • 1 cup Coconut water
    • 1 Tbsp Lime juice, fresh
    • 2 cups Ice
  3. Divide the smoothie between the two glasses and serve with tamarind candy sticks.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Ginger Ponzu Slaw

Ginger Ponzu Slaw

Yield: 20 each 5 oz side servings

Ingredients:

  • 7 lbs Reser’s® Chopped Coleslaw, syrup drained and reserved for dressing (71117.15125) 
  • 3 Tbsp Ginger, peeled and finely minced
  • 3 Tbsp Ponzu sauce
  • 1 ½ cup Green onions, thinly sliced, ½ cup reserved for garnish
  • Black sesame seeds for garnish

Directions:

  1. In a large bowl, mix the Reser’s Chopped Cole Slaw with ginger, ponzu, and 1 cup green onions.
  2. Refrigerate base for at least 2 hours before serving to allow flavors to blend.
  3. To serve, place 5 oz of the coleslaw base in a bowl and garnish with black sesame seeds and green onions.
  4. Pairs well with Huli huli chicken or Kalbi rib.
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In Pasta & Macaroni Salad, Prepared Salads

Sesame Mushroom Korean Noodle Salad

Sesame Mushroom Korean Noodle Salad

Yield: 8 each entrée salad servings

Ingredients:

  • 5 lbs Stonemill Kitchens® Korean Noodle Salad (71117.18503)
  • 1 lb King Oyster mushrooms, halved lengthwise
  • 1 Tbsp Ginger, peeled and finely minced
  • ¼ cup Canola oil
  • ¼ cup Soy sauce
  • ¼ cup Sesame oil
  • Toasted sesame seeds for garnish
  • ½ cup Green onions, thinly sliced

Directions:

  1. For the Mushroom Marinade, whisk together the ginger, canola oil, soy sauce, and sesame oil.
  2. Place the halved King Oyster mushrooms in a ½ pan and toss with soy/sesame marinade.
  3. Let the mushrooms marinate at room temperature for 30-40 minutes.
  4. Drain and discard the marinade.
  5. Heat a grill or grill pan until hot.
  6. Grill the mushrooms on both sides, 1-2 minutes. Set aside at room temperature.
  7. Reserve 8 grilled mushroom halves, and cut each in half to garnish salads.
  8. Dice the remaining mushrooms and combine with the Stonemill Kitchens Korean Noodle Salad, refrigerate for 30 minutes before serving.
  9. To serve, place 9 oz of the Korean noodle salad in a salad bowl, and top with two grilled mushroom pieces. Garnish with toasted sesame seeds and 1 Tbsp green onion.
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