Green Origin® Flauta
Green Origin® Flauta
Directions
- In a sauté pan over medium heat add olive oil.
- Add onions, ground meat, cumin, mango habanero seasoning, salt, and pepper to pan and cook for 4-5 minutes until meat is fully cooked.
- Remove mixture from pan and drain off any excess moisture or oil. Allow to cool.
- Portion meat mixture on each tortilla and add portion of cheese.
- Roll into a tube and secure with toothpick then cook in oil until golden brown.
- Serve 2 per person with a drizzle or side of dipping sauce.
Ingredients
- 12 ea Contigo® Tortilla(s), Flour 6-inch
- 1 lb Green Origin® ground meat alternative
- 2 tbsp Magellan® mango habanero seasoning
- 1 cup Contigo® Cheese, Cheddar, shredded
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 tbsp Peak Fresh Produce® Cilantro, minced
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/2 tbsp Roma® Cumin, Ground
- 1 tbsp Roma® Oil, Olive
- 24 toothpick(s)
- for frying Brilliance® oil
- 1/2 cup Contigo® tomatillo cream sauce, (see recipe below)
Contigo® Tomatillo Cream Sauce
Directions
- In a saucepan add heavy cream and whisk in chicken base over medium heat.
- Add tomatillo, salt, pepper, lime juice and chili powder to pan and reduce by 1/4.
- Whisk in cream cheese and Bacio cheese to thicken sauce then serve over the top or as a side for dish.
Ingredients
- 2 cups Nature's Best Dairy® Cream, Heavy
- 2 tbsp Nature's Best Dairy® Cream Cheese
- 1/2 ea Peak Fresh Produce® Lime(s), juice only
- 1/2 cup Contigo® canned crushed tomatillo
- 1 tsp Ridgecrest® chicken base
- 1/4 cup Bacio® cheese, shredded
- 1 tbsp Roma® Chili Powder
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
