In Tortillas & Mexican

Honey Smoked Salmon Quesadilla

Honey Smoked Salmon Quesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 14-inch Don Pancho® White Flour Tortilla (79341.02014)
  • 30 oz Monterey Jack cheese, shredded
  • 15 oz Goat cheese, crumbled
  • 40 oz Smoked salmon, flaked 
  • 1 cup Green onions, thinly cut on bias
  • Hot honey to drizzle

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Place a Don Pancho White Flour Tortilla onto grill and cover with 3 oz shredded Jack cheese.
    • Top the cheese 1 ½ oz crumbled Goat cheese and 4 oz smoked salmon.
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate, drizzle with hot honey and garnish with green onions.
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In Tortillas & Mexican

Carnitas Quesadilla

Carnitas Quesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 14-inch Don Pancho® White Flour Tortilla (79341.02014)
  • 15 oz Chihuahua cheese, shredded (substitute Jack cheese if needed)
  • 40 oz Sharp Cheddar/Jack cheese blend
  • 50 oz Pork Carnitas, roughly chopped
  • 10 each Grilled Serrano peppers 
  • Pickled red onions
  • Salsa verde

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Scatter 1 ½ oz of shredded Chihuahua cheese in a circle the diameter of a Don Pancho White Flour Tortilla.
    • Top the cheese with a tortilla and cover with 4 oz of shredded Cheddar/Jack blend.
    • Top the cheese blend with 5 oz chopped Pork Carnitas
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate, top with pickled red onion and serve with a ramekin of salsa verde.
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In Tortillas & Mexican

K-Sadilla (Korean Chicken Quesadilla)

K-Sadilla (Korean Chicken Quesadilla)

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 12-inch Don Pancho® Red Chipotle Flour Tortilla (79341.22337)
  • 40 oz Chihuahua cheese, shredded (substitute Jack cheese if needed)
  • 50 oz Gochujang marinated chicken thighs, grilled, cooled, and sliced
  • 4 cups Kimchi, drained and chopped

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Place Don Pancho Red Chipotle Flour Tortilla onto the grill and cover with 4 oz. shredded Chihuahua cheese.
    • Top with cheese with 5 oz of grilled Korean style chicken thighs and 1/3rd cup chopped Kimchi.
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate and serve immediately.
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In Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 each servings

Ingredients:

Cabo Slaw

Fish Tacos

  • 3 each 6-inch Don Pancho® Golden Blend Tortillas (79341.01106)
  • 3 cups Jicama, peeled and julienned, keep in acidulated water (1 Tbsp lime juice to 2 cups water)
  • ¼ cup Cabo Slaw
  • 3 each 2 oz strips Cod, panko-breaded and fried
  • 3 each Cilantro leaves for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular Coleslaw, Reser’s Papaya Chunks, jalapeño, and cilantro. Place Cabo slaw into Cambro and refrigerate.
  2. Bread and fry fish and set aside to keep warm on paper towels.
  3. For an order, heat 3 Don Pancho Golden Blend Tortillas on griddle until warmed on both sides.
  4. Place 3 tortillas in taco holder, place 2-3 pieces of jicama onto tortilla.
  5. Place 1 oz Cabo Slaw onto jicama, top with fried fish and garnish each with a cilantro leaf.
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In Mashed Potatoes, Side Dishes

Sweet Potato Waffles

Sweet Potato Waffles

Yield: 50 each 4-inch Waffles

Ingredients:

Directions:

  1. Preheat waffle iron.
  2. Combine Reser’s All Natural Mashed Sweet Potatoes with all ingredients, except the egg whites and sugar.
  3. Mix until just combined. Do not over-mix.
  4. With a mixer, combine the egg whites and sugar and beat on high until firm peaks form.
  5. Fold the egg white and sugar mixture into the sweet potato mixture.
  6. Pour mix onto waffle iron and cook until golden.
  7. Serve with warm maple syrup and sliced bananas.
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In Prepared Salads, Protein Salad

Furikake Tuna Salad Sandwich

Furikake Tuna Salad Sandwich

Yield: 16 each sandwiches

Ingredients:

  • 5 lbs Reser’s® Tuna Salad (71117.11405)
  • ½ cup Furikake seasoning
  • 1 cup Green onions, green only, thinly sliced, 1/3rd cup kept for garnish
  • 4 English cucumbers, halved and thinly sliced lengthwise
  • 2 Tbsp Kosher salt
  • 32 slices Japanese white milk bread (Shokupan)
  • 1 lb Butter, unsalted and softened, for spreading on bread

Directions:

  1. In a large metal bowl, combine Reser’s Tuna Salad with the furikake seasoning and green onions, and mix to combine.
  2. Refrigerate salad base for 30 minutes.
  3. Cut each English cucumber in half, thinly cut lengthwise, and season with kosher salt.
  4. Let the cucumbers sit for 15 minutes then pat dry.
  5. To build the sandwich:
    • Butter two slices of bread.
    • Layer cucumber slices to the edge of the bread on both sides.
    • Top with 5 oz of tuna salad mixture and put the sandwich together.
    • Wrap tightly and refrigerate for at least 10 minutes before serving.
    • To serve, cut off bread crusts and plate with thinly sliced green onion.
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In Fruit

Sparkling Mango Mojito Lemonade

Sparkling Mango Mojito Lemonade

Yield: 1 gallon base, 16 each pint drinks

Ingredients:

For Mango Lemonade Base

  • 3 cups Reser’s® Diced Mangoes (79453.17029), drained and 2 cups syrup reserved
  • 2 cups fresh Lemon juice
  • 2 cups Simple syrup 
  • 2 quarts cold Soda water
  • 32 each Mint leaves
  • 8 Limes, diced
  • 16 each Lime wheels
  • 16 each Mint spring

Drink (1 pint glass)

  • 2 Mint leaves
  • ½ Lime, diced
  • Ice cubes
  • 8 oz Mango Lemonade Base

Directions:

  1. For Mango Lemonade Base, drain Reser’s Diced Mangoes from the syrup and refrigerate both.
  2. In a one-gallon container, mix together the mangoes, lemon juice, cooled simple syrup, and mango syrup.
  3. Add the soda water and chill the base for at least 30 minutes to allow the flavors to combine.
  4. For each drink, muddle the mint leaves and diced lime in a pint mason jar.
  5. Fill the glass halfway with ice cubes and top with 8 oz of the mango lemonade base.
  6. Stir to combine and garnish with a lime wheel and mint syrup.
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