In Fruit, Tortillas & Mexican

Mango-Avocado Salsa

Mango-Avocado Salsa

Yield: 10 cups salsa

Ingredients:

  • 4 cups Reser’s® Diced Mangoes (79453.17029), drained of syrup, 1/4 cup of syrup reserved
  • 2 cup Avocado, peeled and diced
  • 3 cups Red onion, finely diced
  • 4 tsp Kosher salt
  • 2 Tbsp Jalapeño pepper, finely diced
  • 1 Tbsp Cilantro, leaves minced
  • 3 Tbsp Lime juice
  • Don Pancho® Blue Corn Chips (79341.22879) to serve.

Directions:

  1. In a large metal bowl, combine Reser’s Diced Mango, diced avocado, red onion, and kosher salt.
  2. Fold in diced jalapeños, cilantro, lime juice, and mango syrup.
  3. Taste for seasoning.
  4. Serve with fried Don Pancho Blue Corn Chips or as a sauce for grilled chicken or fish.
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In Tortillas & Mexican

Low Carb Breakfast Burrito

Low Carb Breakfast Burrito

Yield: 8 each breakfast burritos

Ingredients:

  • 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
  • 8 each Don Pancho® 10-inch Carb Control Tortillas (79453.06010)
  • Hot sauce to taste

Directions:

  1. Heat a griddle to 350°F.
  2. In a nonstick pan, heat butter until foaming.
  3. Scramble eggs until just set then add roasted sweet potatoes, grilled red onions, and Cheddar until warmed through.
  4. Season filling with salt and black pepper.
  5. Warm 8 Don Pancho 10-inch 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.
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In Tortillas & Mexican

Grilled Chipotle Shrimp Quesadilla

Grilled Chipotle Shrimp Quesadilla

Yield: 6 each quesadillas

Ingredients:

  • 1 ½ lbs 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-inch Red Chipotle Tortillas (79453.22337)

Cauliflower Jalapeño Escabeche

  • 1 Tbsp Kosher salt
  • 3 Tbsp Sugar
  • 2 ½ cups Apple cider vinegar
  • 1 ¾ cups water
  • 1 Red onion, julienned
  • 4 cups Cauliflower, cut into ½-inch 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-inch Red Chipotle Tortilla (79453.22337)
  • 2/3 cup Monterey Jack cheese, shredded
  • ½ cup Red cabbage, salted and squeezed dry
  • 14 each shrimp, grilled 
  • 2 oz ramekin Cauliflower-Jalapeño Escabeche 

Directions:

  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 the 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 let 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 a 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.
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In Tortillas & Mexican

Serrano Chicken Tlayuda (Oaxacan Pizza)

Serrano Chicken Tlayuda (Oaxacan Pizza)

Yield: 12 each Tlayudas

Ingredients:

  • 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-inch Whole Wheat Tortillas (79341.02213) 
  • 4 each Serrano chiles, thinly sliced
  • 1 cup Cilantro leaves
  • 12 each Avocados, thinly sliced
  • 6 Radishes, thinly sliced

Directions:

  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.
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In Cole Slaw, Prepared Salads

“Big Dill” Pickle Slaw

“Big Dill” Pickle Slaw

Yield: 25 each 5 oz sides

Ingredients:

Directions:

  1. In a large metal bowl, combine the Reser’s Chopped Cole Slaw with the diced pickles, pickle brine, vinegar, and celery seed.
  2. Fold together to combine.
  3. Fill into a container and refrigerate for at least 2 hours before serving.
  4. Portion into a cup and serve with smoked ribs and sliced pickles.
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In Potato Salad, Prepared Salads

Texas-Style Red Potato Salad

Texas-Style Red Potato Salad

Yield: 18 each 5 oz sides

Ingredients:

Pickled Mustard Seeds

  • 1 cup Apple cider vinegar
  • 1 cup Water
  • 2 Bay leaves
  • 1 Tbsp Sugar
  • ¾ cup Brown sugar
  • 1 Tbsp Kosher salt
  • 1 cup Yellow mustard seeds

Directions:

  1. For the Pickled Mustard Seeds, whisk to combine the apple cider vinegar, water, bay leaves, sugar, brown sugar, and salt in a small saucepan. Heat until the sugar has dissolved and set aside to cool.
  2. Place seeds in a small saucepan and cover with cold water. Bring to a boil, then drain through a fine-mesh strainer and discard the water. Repeat the process several times until the discarded water does not taste bitter.
  3. Transfer the blanched mustard seeds to the pot with the brine. Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes. Transfer the seeds to a sealable container, and let cool at room temperature. Once cooled, label and refrigerate.
  4. For the Potato Salad, combine the Reser’s Red Skin Potato Salad with Dill with the diced fresh and canned jalapeño peppers, and the pepper brine in a large metal bowl.
  5. Fill into a container and refrigerate for at least 2 hours before serving.
  6. Portion onto a plate and garnish with the 1 Tbsp pickled mustard seeds. Serve with smoked beef sausage.
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In Cole Slaw, Prepared Salads

Serrancho Slaw

Serrancho Slaw

Yield: 25 each 5 oz sides

Ingredients:

  • 7 lbs carton Reser’s® Chopped Cole Slaw (71117.15125)
  • 1 cup Sour cream
  • 3 Tbsp Ranch seasoning
  • 1/2 cup Serrano peppers, seeded and diced, 2 Tbsp reserved for garnish
  • 2 Tbsp Chives, minced

Directions:

  1. In a large metal bowl, combine the sour cream, ranch seasoning, Serrano peppers, and chives.
  2. Fold the Reser’s Chopped Cole Slaw together to combine.
  3. Portion into small bowls and garnish with reserved diced Serrano peppers.
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In Macaroni & Cheese, Side Dishes

Elote Macaroni and Cheese

Elote Macaroni and Cheese

Yield: 12 each 9 oz entrée

Ingredients:

  • 5 lbs tub Reser’s® Special Request™ Signature Steamtable Macaroni & Cheese (71117.14490)
  • 2 Tbsp Butter
  • ½ cup Yellow onion, diced
  • ½ cup Serrano pepper, seeded and minced, divided in half
  • 4 each Garlic cloves, minced
  • 2 tsp Paprika
  • 2 tsp Kosher salt
  • ¼ tsp Chipotle pepper powder
  • 2 cups Corn, canned, drained of liquid
  • 1 cup Heavy cream
  • 2 cups Oaxaca cheese, shredded
  • 3 cups Cotija cheese, grated
  • 1 cup Red onion, minced
  • 12 each Cilantro leaves

Directions:

  1. In an 8-quart saucepan, melt the butter over medium heat.
  2. Add the diced onion, ¼ cup diced Serrano pepper, and minced garlic, and cook to soften without browning.
  3. Add the paprika, salt, and Chipotle powder, and cook for 1 minute or until fragrant.
  4. Add the canned corn and cream, and cook for 4-5 minutes.
  5. Cover and set aside.
  6. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  7. When heated, empty the mac and cheese bag into the pot with the corn mixture, and mix the shredded Oaxaca cheese to combine.
  8. To serve, place 9 oz mac and cheese into a warmed bowl and top with ¼ cup grated Cotija cheese, 1 Tbsp minced red onion, 1 tsp minced Serrano, and 1 cilantro leaf.
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