In Tortillas & Mexican

Chicken Enchiladas

Chicken Enchiladas

Yield: 6 Enchiladas

Ingredients:

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.
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In Fruit, Prepared Salads, Protein Salad

Tuna Melt

Tuna Melt

Yield: 20 each sandwiches

Ingredients:

Directions:

  1. Preheat cast iron skillet.  Butter the bread.
  2. Stack Reser’s Tuna Salad and cheddar cheese on a slice of buttered bread. Place remaining slice on top.
  3. Place sandwich on hot skillet. Cook 3 minutes per side or until cheese is melted.
  4. Serve hot with side of Reser’s Fruit Salad.
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In Mashed Potatoes, Side Dishes

Cheesy Potato Cakes

Cheesy Potato Cakes

Yield: 30 cakes or 15 appetizer servings

Ingredients:

Directions:

  1. Preheat flat top grill to 375°F.
  2. Mix Reser’s Creamy Deluxe Mashed Potatoes with pepper, cheese, and chives in a bowl until combined. Form mixture into 30 each 1/2-inch thick patties.
  3. Dredge each patty in flour seasoned with salt and pepper shaking off any excess.
  4. Add cakes to grilled brushed with oil or butter and cook for 5-6 minutes or until golden and crisp.
  5. Flip the cakes over and cook for 5-6 more minutes.
  6. Serve 2 per plate with a dollop of sour cream on each cake.
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In Cut Potatoes

Shredded Potato Apple Pancake

Shredded Potato Apple Pancake

Yield: 20 servings

Ingredients:

  • 20 Gala apples
  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • 4 oz Butter
  • 1 cup Green onions, sliced on bias
  • Kosher salt, as needed
  • Sour cream, as needed

Directions:

  1. Peel the apples. Using the largest opening on a box grater, grate the apples using long strokes to yield the longest pieces.
  2. Transfer to a bowl and press out as much juice as possible.
  3. In a large bowl, fold the apples and Reser’s Shredded Potatoes together and season with salt.
  4. Melt the butter in a 12-inch cast iron skillet over medium heat. Add enough potato mixture to create one uniform layer, approximately 1/2-inch thick.
  5. Cook over medium heat until crisped and brown, approximately 5-8 minutes, flip and repeat.
  6. Slice into wedges and serve sliced green onions and sour cream.
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In Cut Potatoes

Ancho Chile Roasted Potatoes

Ancho Chile Roasted Potatoes

Yield: 20 each side dishes

Ingredients:

Ancho Chile Spice Blend

  • 1 cup Kosher salt
  • ½ cup Ancho chili powder
  • 3 Tbsp Granulated garlic
  • 3 Tbsp Demerara sugar
  • 2 Tbsp Black pepper, 28 mesh
  • 2 Tbsp Cumin seeds, whole
  • 2 Tbsp Smoked paprika

Potatoes

  • 10 lbs bag Reser’s® Mega Diced Redskin Potatoes (71117.14479)
  • 1 ¼ cups Avocado oil
  • ½ cup Ancho chile spice blend
  • 1 ½ cups Shallots, sliced
  • 1 ¼ cups Queso Fresco cheese, crumbled
  • 1 bunch Cilantro, rinsed and dried off

Directions:

  1. Preheat oven to 425°F.
  2. Combine all ingredients for Ancho Chile Spice Blend in a bowl and mix well.
  3. In a large bowl, toss the Reser’s Mega Diced Red Skin Potatoes with the oil, then Ancho Chile Spice Blend and shallots.
  4. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
  5. Roast in the oven for 20-25 minutes, stirring halfway through, until the potatoes and shallots are golden brown.
  6. Per order, place 8 oz of roasted potatoes on a small plate and top with 2 Tbsp crumbled Queso Fresco, and garnish with 10 cilantro leaves.
  7. Serve immediately.
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In Cut Potatoes

Crispy Korean-Spiced Potatoes

Crispy Korean-Spiced Potatoes

Yield: 10 appetizer servings

Ingredients:

Korean-Style Spice Blend

  • ½ cup Kosher salt
  • 2 Tbsp Gochugaru (Korean red chili powder)
  • ¼ cup Brown sugar
  • ½ cup toasted Sesame seeds
  • ½ tsp powdered Ginger

Kimchi Dipping Sauce

  • 1 cup Mayonnaise
  • ¾ cup Kimchi, finely chopped
  • 2 Tbsp Rice vinegar, unseasoned

Potatoes

Garnish

  • ¾ cup Green onions, sliced

Directions:

  1. Preheat fryer to 350°F.
  2. Per order, fry 1 lb of Reser’s Sliced Potatoes for 2-3 minutes until golden brown throughout.
  3. When crispy, drain excess oil and toss with 1 Tbsp Korean-Style Spice Blend.
  4. Place onto a paper towel and set up the plate.
  5. Fill a ramekin with ¼ cup Kimchi Dipping Sauce and place onto a plate.
  6. Place crispy potatoes onto plate and top with 1 Tbsp sliced green onions and sprinkle with 1 Tbsp Korean-Style Spice Blend.
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In Cut Potatoes

Roasted Potatoes with Chermoula

Roasted Potatoes with Chermoula

Yield: 15 each side dishes

Ingredients:

Chermoula Sauce

  • 2 cups Italian parsley, tender leaves and stems trimmed
  • 2 cups Cilantro, tender leaves and stems trimmed
  • 4 cloves Garlic, smashed
  • 2 tsp Coriander, ground
  • 2 tsp Red pepper flake
  • 1 tsp Ginger, ground
  • 2 Tbsp Kosher salt
  • ½ cup Lemon juice
  • 1 ½ cups Extra virgin olive oil

Potatoes

  • 10 lbs bag Reser’s® Diced Potatoes (71117.14430)
  • 1 ¼ cups Avocado oil
  • ¼ cup Kosher salt
  • 2 Tbsp Black pepper, freshly ground

For Garnish

  • Fried garlic

Directions:

  1. Preheat oven to 425°F.
  2. In a large bowl, toss the Reser’s Diced Potatoes with the oil, then season with salt and pepper.
  3. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
  4. Roast the potatoes until golden brown, 25-30 minutes, stirring every 10 minutes.
  5. Remove the potatoes from the oven and keep warm.
  6. For the Chermoula Sauce, process the herbs, garlic, lemon juice, and salt in a food processor until roughly chopped.
  7. Place into the herb mixture into a bowl, and whisk in the oil and remaining spices. Check for seasoning.
  8. Per order, place 10 oz of roasted potatoes on a small plate and drizzle 1 1/2 oz chermoula sauce around the potatoes and top the potatoes with fried garlic.
  9. Serve immediately.
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In Cut Potatoes

Moroccan Potato Fritters

Moroccan Potato Fritters

Yield: 15 appetizer servings

Ingredients:

Potato Fritter Base

  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • ½ cup Butter
  • ¼ cup Extra virgin olive oil
  • 3 cups Onion, diced
  • 12 cloves Garlic, minced
  • ¼ cup Cumin, ground
  • 2 tsp Black pepper, freshly ground
  • 2 Tbsp Turmeric
  • ¼ cup Kosher salt
  • 1 ¼ cups Cilantro, coarsely chopped
  • 16 eggs, beaten
  • 4 cups Chickpea flour
  • Canola oil for frying

Herbed Yogurt Sauce

  • 2 cups Greek yogurt
  • ¼ cup Lemon juice, fresh
  • 1 Tbsp fresh Dill, chopped
  • 1 Tbsp fresh Italian parsley, chopped
  • ½ tsp Kosher salt

For Garnish

  • Dill leaves

Directions:

  1. Preheat the fryer to 350°F.
  2. In a medium sauté pan, melt butter/olive oil and sauté onion and garlic for 5-6 minutes, until translucent but not browned.
  3. When the onion-garlic mixture is done, set aside to cool to room temperature.
  4. In a large bowl, mix the Reser’s Shredded Potatoes with the eggs, spices, cilantro, and sauteed onions-garlic.
  5. Test fry one small fritter to check the seasoning.
  6. For Herbed Yogurt Sauce, combine all ingredients in a bowl. Set aside.
  7. Scoop into the fryer with 1 oz disher and fry until golden brown, 2-3 minutes.
  8. To serve, place 8 fritters on a plate. Drizzle 1/4 cup Herbed Yogurt Sauce and garnish with 5 dill leaves.
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In Prepared Salads

Bama Slamma Macaroni Salad

Bama Slamma Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp Prepared horseradish

Macaroni Salad

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Macaroni Salad, combine with red onions and broccoli with the white BBQ sauce and hot sauce in a large bowl.
  4. Fold in the Reser’s Homestyle Elbow Macaroni to combine.
  5. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
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