If there is one thing I’ve learned during my tenure in the culinary world, it’s to have a few production tricks up your sleeve. One such trick is to work a few base recipes into your repertoire. Base recipes are just that, a starting “base” from which other derivative recipes can be made. The trick is to be creative and thoughtful… “How can I use my base to create other recipes?”

One of my past favorite base recipes was a vanilla crème Brule base, which became the foundation for a French toast dip, house made ice cream, whipped custard in a deconstructed tiramisu… and yes, as a crème Brule.

In this video I’m starting with raw turkey breast to showcase the fundamentals of base recipes, and to demonstrate how easy it can be to turn one recipe into three different menu options.

INGREDIENTS

• 2lbs fully-cooked sliced beef in barbecue sauce (about 2 cups)
• 8 small flour tortillas
• 1 1/2 cups shredded cheddar and monterey jack cheese
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion

DIRECTIONS

1. 1. Heat oven to 400˚F. Lightly spray 2 large baking sheets with nonstick cooking spray. Place 4 tortillas on each baking sheet. Sprinkle 3 tablespoons cheese evenly over each tortilla.
   2. Combine beef, bell pepper and onion in medium bowl. Spoon about 1/4 cup beef mixture onto each tortilla. Fold tortillas in half to close.
   3. Lightly spray tops with cooking spray. Bake in 400˚F oven 10 minutes or until tortillas are lightly browned.

INGREDIENTS
Serves: 2

• 1 whole grain round 6″
• 1.5 oz shredded cheddar cheese
• 1.5 oz cooked chicken breast, sliced
• 2 tsp mild taco sauce
• 1 cup fresh spinach
• 1 oz shredded mozzarella cheese
• 1 tsp melted butter

DIRECTIONS

1. 1. Thaw flatbreads at room temperature.
   2. Place thawed flatbread on a lined sheet pan.
   3. Place 1.5 oz shredded cheddar over the blistered side of a round flatbread.
   4. Top cheese with 1.5 oz sliced cooked chicken breast and 2 tsp mild taco sauce.
   5. Top the chicken and sauce with 1 cup fresh spinach and 1 oz shredded mozzarella cheese.
   6. Top flatbread with another flatbread with the grilled side up. Brush the top flat with 1 tsp melted butter.
   7. Bake filled flatbreads at 350˚F for 8-10 minutes for until cheese is melted, bread is browned and center of sandwich reaches 140˚F.
   8. Use a serrated knife and cut each sandwich into 4 wedges.
   9. Serve 2 wedges.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA, 1/8 cup vegetable serving. 

INGREDIENTS

• 4 oz grilled, diced, bonless chicken breast 1/4″
• 4 fl-oz Kogi salsa roja
• 1/2 teaspoon canola oil
• 2 ea 10″ flour tortilla
• 3 ea cooked, sliced 1/4″ smoked bacon
• 1 tablespoon chopped, fresh jalapeno
• 1 oz shredded, cheddar jack cheese
• 1 teaspoon fresh lime juice
• 1 tablespoon chopped fresh cilantro

DIRECTIONS

1. Rub chicken breast with small amount of salsa roja and grill to 165˚F internal temperature.
2. Heat oil on grill or large saute pan and evenly spread remaining salsa roja on tortilla.
3. Continue building quesadilla with chicken, bacon, tomatoes, cheese, jalapenos and lime juice.
4. Top with second tortilla and flip to finish grilling. Cut into 4 even wedges and serve! Optional additions, guacamole and sour cream.

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.