• 10 each 13” Don Pancho® White Flour Tortilla (79341.02013)
• 10 each large Poblano peppers, roasted, peeled, sliced lengthwise and seeds removed
• 30 oz. Oaxaca cheese
• 3 cups AP Flour (1 cup reserved for dredging peppers)
• 2 each Eggs, whisked
• 2 cup Whole milk
• 2 tsp Baking powder
• 2 tsp Baking soda
• 2 tsp Kosher salt

Burrito

• 4 lbs Reser’s® Shredded Potatoes (71117.14433), grilled on griddle until golden brown 
• 20 each Eggs, whisked
• ½ cup Butter 
• 3 cups Refried beans, warmed
• 3 cups Salsa verde

1. Heat a deep fryer to 350°F.
2. In a small bowl, whisk together 1 cup AP flour, egg, milk, baking soda, baking powder and kosher salt. Set aside for breading.
3. Place 3 oz of Oaxaca cheese inside each roasted Poblano pepper and use skewers to close the peppers for frying.
4. Dredge one Poblano pepper in the AP flour, shaking off excess.
5. Coat the flour-dredged pepper in the batter and fry until golden brown. Remove pepper from fryer when done, remove skewers, and place on a rack to keep warm.
6. Continue with the other peppers until all are battered and fried.
7. Heat a flattop grill to 375°F to heat the tortilla on both sides until pliable.
8. For each burrito add
   • 1 13” Don Pancho White Flour Tortilla (79341.02013)
   • 2 oz Refried beans, warmed and spread across the tortilla
   • 5 oz Reser’s Shredded Potatoes, grilled
   • 2 each Eggs, scrambled 
   • 1 each Chile Relleno, fried
9. Fold in the edges and roll the burrito tightly.
10. Cut the burrito in half and secure with picks.
11. Place the halves on a plate and serve with 2 oz Salsa verde.

• 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

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.