Habanero Pineapple Chicken Salad Tostadas

Grill and cool pineapple quarter.
When cool, dice pineapple into ½-inch pieces and refrigerate.
In a blender, blend the orange juice, oregano, habanero pepper, garlic, and three corn tostadas until smooth.
In a medium bowl, mix the orange-habanero liquid with the Reser’s Simply Chicken Salad and combine with a spatula.
To plate, place 1 Tbsp of the chicken salad below the tostada to keep it from moving around.
Place tostada atop the small amount of chicken salad.
Top tostada with 5 oz of chicken salad.
Garnish with ¼ cup grilled and diced pineapple and 4-5 cilantro leaves.

Elote Macaroni and Cheese

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

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