Heat Meets Meat: Fiery Jalapeño Popper Burgers for Bold Taste Buds

Sink your teeth into a juicy beef patty, perfectly seasoned and graced with melted Brighton Farms® American Pepper Jack Cheese. But the real star? Those stuffed jalapeño halves, oozing with a creamy blend of Brighton Farms® Cream Cheese, minced garlic, and zesty lemon pepper seasoning. Topped with crisp lettuce, ripe tomato, and creamy guacamole, this burger is a spicy, cheesy, and utterly irresistible delight!

Serves 8

Ingredients

• 6 oz Brighton Farms® Cream Cheese (equivalent to 3 oz per serving)
• 8 slices Brighton Farms® American Pepper Jack Cheese
• 6 Jalapeño Peppers, halved and seeded
• 2 tsp Olive Oil
• 12 slices Bacon, crumbled
• 4 Garlic Cloves, minced
• 2 tsp Salt
• 2 tsp Lemon Pepper Seasoning
• 1 tsp Pepper
• ½ tsp Paprika
• 2 lbs Ground Beef (adjust seasoning as desired)
• Lettuce, Tomato, and Guacamole for garnish

Directions

1. Brush jalapeños with oil and grill covered over medium heat for 3-5 minutes or until tender. Once cool, chop finely.
2. Combine finely chopped jalapeños with bacon and cream cheese.
3. In a large bowl, combine garlic, salt, lemon pepper seasoning, pepper, and paprika and mix into beef.
4. Shape into 8 thin patties.
5. Spoon bacon/cream cheese/jalapeño mixture onto 4 of the patties, cover with remaining 4 patties, and press edges firmly to seal.
6. Grill burgers covered over medium heat or broil 4 inches from heat for 6-7 minutes on each side until temp. is 160°F.
7. Top with Pepper Jack Cheese and cook 1-2 minutes longer until cheese is melted.
8. Serve on a grilled bun, and top with lettuce, tomato, and guacamole as desired.

Revel Eats® Horchata Bites are theater of this parfait, layered with creamy milk chocolate mousse, decadent dark chocolate mosse, and luxuriious whipped cream. Topped with graham cracker crumbs and shaved dark chocolate, each parfait is a work of art that will elevate your estarant’s dessert menu and leave your customers coming back for another.

Yield: 1 Serving

Ingredients

Directions

1. Place graham cracker crumbs in the bottom of each parfait cup.
2. Layer half of the milk chocolate mousse, then add half of the whipped cream.
3. Top the whipped cream with a layer of dark chocolate mousse
4. Repeat step two.
5. Top with Horchata Bites.
6. Garnish with shaved dark chocolate.

Horchata Bites dipped in luscious sweetened coconut cream, then rolled in toasted coconut for a delightful crunch. Served alongside decadent carmel and chocolate sauces, and garnished with fresh raspberries and a sprig of mint, this dessert is a tropical escape on a plate.

Yield: 1 Serving

Ingredients

Directions

1. Dip each Horchata Bite halfway into the sweetened coconut cream.
2. Roll the dipped section in the toasted coconut until it is coated.
3. Serve immediately with caramel sauce, chocolate sauce and garnish with fresh raspberries and mint.

Sauteed bananas in a citrus-infused rum caramel sauce sit atop delightful Horchata Bites, paired perfectly with creamy vanilla ice cream.

Yield: 1 Serving

Ingredients

Directions

1. Combine the butter, dark brown sugar, rum, cinnamon and vanila extract in a sauté pan over medium heat.
2. Add the sliced banana to the butter sugar mixture and coat.
3. Spoon some of the sauce in the bowl and place the ice cream and Horchata Bites in the middle and top with the bananas and remainder of the sauce.
4. Garnish with mint sprig.

Inspired by the huaraches (mini pizzas) of Mexico City, crispy flatbread is topped with spicy refried beans, sautéed poblanos, cheese, fresh avocado, lettuce, and sour cream.

Yield: 20 Flatbreads

Ingredients

• 1 Pch Santiago® EXCEL® Refried Beans Smooth, prepared (Item #28816)
• 5 Cup Avocado, 1/4″ diced
• 5 Cup Fire-roasted tomato salsa
• 3.75 Qt. Romaine lettuce, shredded
• 20 Each Flatbread, baked
• 2.5 Cup Cotijo cheese
• 6.5 Cup Poblano peppers, 1/4″ diced, sautéed
• 1.25 Cup Sour cream

Directions

1. Prepare beans according to package directions. Add salsa and stir well to combine. Hold warm.
2. To assemble, top flatbread with 2/3 cup spicy beans, 1/4 cup peppers, 1/4 cup diced avocado, 3/4 cup shredded lettuce, 2Tbsp cheese and then drizzle 1.5 Tbsp sour cream. Serve immediately.

Golden Crusts and Creamy Centers, are perfect for starting your day on a high note.

A delightful fusion of textures and flavors that will leave everyone craving more. A quiche with a crispy hash brown crust filled with a luscious mixture of eggs, cheese, and other flavorful ingredients!

Serves 12

Ingredients

• 8 oz. Simply Potatoes® Refrigerated Shredded Hash Browns 3⁄16
• 16 oz. Papetti’s® Liquid Whole Egg
• 1 Tbsp. Olive Oil
• 1 1/2 oz Red Peppers, diced
• 1 1/2 oz Green Peppers, diced
• 1 oz. diced Onions
• 3 oz. Bacon, cooked and chopped
• 4 oz. Cheddar Cheese, shredded
• 1 tsp. Kosher Salt
• 1 tsp. Black Pepper

1. Preheat oven to 450°F.
2. Spray muffin tins with cooking spray.
3. Press Simply Potatoes® Shredded Hash Browns into a pan in a thin layer.
4. Spray Simply Potatoes® Shredded Hash Browns with cooking spray (this will help crisp them).
5. Bake for 15-20 minutes until lightly browned and crisp.
6. In a pan over medium-high heat, heat olive oil and sauté red and green
   peppers with onions for 5 minutes. Season with salt and pepper.
7. Combine sautéed peppers and onions, bacon, and cheddar cheese and divide between 12 muffin tins with cooked hash browns.
8. Pour Papetti’s® Eggs to top each muffin tin and bake at 400°F for 20 minutes until set.
9. Serve hot, or cool completely and reheat for 7 minutes at 400°F.

Enjoy!

Elevate your salsa game with a tantalizing twist of heat and flavor.

This Mexican-style Spicy Shrimp salsa combines fresh ingredients like onions, tomatoes, avocados, and jalapeno peppers, all harmonized with zesty lime and clam juice to create a tantalizing dance of flavors on your taste buds.

Serves 2-4

From spice lovers to flavor enthusiasts, these crowd-pleasing wings are a hit!

These succulent pork wings are marinated in an enticing blend of Gochujang paste, maple syrup, and soy sauce. The result? A harmonious balance of sweet, spicy, and savory flavors that will leave your customers craving more.

Serves 6

Ingredients

• 24 Smithfield® Smoke’NFast Boneless Pork Wings
• 9 tablespoons Korean Red Chile Paste (Gochujang)
• 1 cup Maple Syrup
• 3/4 cup Light Soy Sauce (divided)
• 6 cups Napa Cabbage, shredded
• 12 cups Hearts of Romaine Lettuce, shredded
• 3 tablespoons Toasted Sesame Seeds
• 1 bunch Green Onions, julienned (for garnish)
• 3 tablespoons Toasted Sesame Seed Oil (divided)
• 1 1/2 cups Rice Wine Vinegar (divided)

Directions

1. In a bowl, combine 9 tablespoons of Korean Red Chile Paste (Gochujang), 1 cup of maple syrup, and 1/2 cup of light soy sauce. Mix well to create the marinade.
2. Add the Smithfield® Smoke’NFast Boneless Pork Wings to the same bowl and coat them thoroughly with the marinade.
3. Preheat your oven to 350°F. Place the marinated pork wings in the oven and cook them thoroughly, rotating occasionally to maintain a consistent texture.
4. While the pork wings are cooking, prepare the salad. Shred the Napa cabbage and romaine hearts. In a separate bowl, mix 3 tablespoons of toasted sesame seed oil, 1 1/2 cups of rice wine vinegar, and 1/4 cup of light soy sauce. Toss the shredded cabbage and lettuce in this dressing.
5. Assemble the salad on individual plates. Place the cooked pork wings over the salad.
6. Garnish with julienned green onions and a sprinkle of toasted sesame seeds.
7. Serve immediately and enjoy!

Feel free to adjust the spice level by adding more or less Gochujang paste according to your preference. Bon appétit!

Delight your patrons with these exquisite lemon tartlets topped with fluffy meringue

Ingredients

• Pillsbury Pot Pie Crust (Item #6787)
• Lemon Filling (Item #33201)
• Mile-High Meringue Topping

Directions

1. Preheat oven to 350°F. Place six 3 1/4 inch tart rings on a parchment paper-lined baking sheet. Set aside.
2. Unroll the premade pie crust and use a 4 1/2 inch round biscuit cutter to cut out six circles. Fit each circle into prepared tart rings, gently pressing the crust into the bottom and against the sides. Chill until firm.
3. Line the chilled tart shells with parchment paper and fill with pie weights and parchment paper, then pierce bottom of dough with a fork. Reduce oven temperature to 325°F and continue baking until crust is golden brown, about 10-20 minutes more. Carefully remove the tart rings and transfer tart shells to wire rack to cool.
4. Once the tart shells have cooled, fill each one with lemon filling, distributing evenly.
5. Using a piping bag, pipe a generous amount of meringue on the surface of each tartlet in a decorative pattern.
6. Transfer the tartlets to the freezer until chilled. Before serving, use a kitchen torch to toast the meringue, moving the flame back and forth until evenly browned. Alternatively, you can place the tartlets under a preheated broiler for 1-2 minutes to brown the meringue.

Serve these lemon tartlets immediately for a delightful and impressive dessert experience.

Layered raspberry mouse, sauce, and vanilla Chantilly cream with fresh raspberries and a Raspberry White Chocolate Cheesecake. A modern twist on a British classic, the trifle.

Ingredients

• Raspberry White Chocolate Cheesecake (Item #12882)
• Raspberry Mousse
• Raspberry Sauce
• Vanilla Chantilly Cream
• Fresh Raspberries

Directions

1. Start by prepping your sauce, creams, and mousse.
2. Cut pieces of the White chocolate Cheesecake
3. Begin layering a large wine glass, or clear dish of choice, with raspberry sauce, Chantilly cream, raspberry mousse, cheesecake, and fresh raspberries.
4. Keep layering, alternating between ingredients, until you finish the glass off with Chantilly Cream and a raspberry.