Stuffed Pasilla Peppers

Ingredients

Directions

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Oaxaca Style Pinto Beans with Chipotle and Pasilla Peppers

Ingredients

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Orange Habanero Salsa Marinated Skirt Steak Tacos

Ingredients

Directions

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Festive Frito Pie in a Bag: A Holiday Party Favorite

The holiday season is all about comfort, joy, and, of course, delicious food. This year, add a fun and unique twist to your holiday party menu with our Festive Frito Pie in a Bag. This dish combines the classic flavors of ground meat, jalapenos, tomatoes, and cheese, all served in an individual Frito chip bag for a playful and convenient eating experience.

Ingredients

Instructions

Frito Pie in a Bag is super fun and easy-to-make, plus it’s a mess-free option for holiday parties. Its individual serving style makes it perfect for gatherings where guests want to mingle and enjoy their food without the need for formal seating. The combination of crunchy Fritos, savory meat, spicy jalapenos, and melted cheese creates a festive and satisfying dish that’s sure to be a hit at your holiday event!

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Elefante Green Gold™ Pineapple Ice Cream with Pineapple-Caramel Sauce

Ingredients

For the Ice Cream

For the Sauce

Directions

For the Ice Cream

  1. In a saucepan, add the cream, milk and 1/2 of sugar.
  2. Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
  3. Stir in the vanilla extract. Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat.
  4. In a small bowl, whip the egg yolks with the remaining sugar until smooth, like a ribbon.
  5. Pour some of the scalded liquid into the egg mixture and mix well. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.
  6. Strain mixture into a bowl and stir in the pineapple. Place the mixture into the refrigerator and chill completely.
  7. Place in an ice cream maker and freeze according to the manufacturer’s directions.

For the Sauce

Place all of the sauce ingredients in a saucepan and mix well. Simmer over medium heat for about 6-8 minutes, stirring often, until it becomes a smooth caramel color. Let it cool. Serve over the ice cream. (Makes about 2 cups of sauce. )

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Check out the step-by-step Green Dragon Apple Pie

Tropical Fruit Grazing Board

Ingredients

Instructions

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Melon Grazing Board

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Instructions

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Dragon Egg Stew

A fun beverage for adults as well as children. Just be mindful of the rambutan pits!

Ingredients

Directions

Rambutans and Longans are of the same family of fruit. If one is not available, substitute with more of the other. Both have a grape-like texture with tropical flavor.

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Severed Hand Pies

Creepy and delicious, the perfect spooky season dessert.

Ingredients

Directions

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Zombie Eyeballs

This tropical-tasting appetizer is fun for kids to make as well as eat! Longans, a member of the Lychee family, are also known as Dragon Eyes. You’ll see why once these treats are made!

Ingredients

Directions

If Longans aren’t available, create a similar effect with Grapes and Pomegranate Arils. Slice green grapes in half, cut a tiny slit in the center, and push a single pomegranate aril into the grape. Then push the grapes into the passion fruit. Make the eyeballs “scream” and garnish with finger lime caviar for an extra spooky, delicious treat.

Passion Fruit is ripe when fragrant and outer skin is slightly wrinkled. To ripen, place in a paper bag for a day or two. The more wrinkled; the sweeter. Carefully cut with a serrated knife.

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Shrimp Hatch Chile Jalapeño Poppers

Ingredients

Directions

Recipe Note

It is a good idea to wear disposable gloves when working with chile peppers. More information visit Melissas.com

Corn Salsa Recipe – Fresh Produce Recipe by Melissas.com

The perfect addition to your Taco Tuesday.

Ingredients

Directions

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Hatch Salsa Tacos

Ingredients
• Canola oil for frying
• 12 (6-inch) corn tortillas
• 2 tablespoons extra virgin olive oil
• 1 pound ground beef
• 1 pound ground sausage
• 1 jar Melissa’s Hatch Salsa
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• ½ teaspoon granulated garlic
• ¼ teaspoon onion powder
• ½ teaspoon dried Mexican oregano
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper

Directions
• Heat the canola oil to 350ºF and fry the tortillas, about 2 minutes, folding them to form taco shells. Drain on paper towels and set aside.
• In a sauté pan, heat the olive oil.
• Add the ground beef and ground sausage and sauté, stirring often, until browned, about 8 minutes.
• Add the salsa and the rest of the ingredients and sauté for 3 minutes, stirring often.
• Fill the taco shells with the filling and add your favorite additions (cheese, cilantro, onion, salsa, lime juice, etc…)

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Habanero-Hatch Pico de Gallo

Ingredients
• 1 Melissa’s Fresh Habanero Pepper – stemmed, seeded, diced
• 3 Roma Tomatoes – diced small
• 3 Melissa’s Hatch Peppers – roasted, stemmed & seeded, diced
• 1 Hatch Sweet Onion or Perfect Sweet Onion – diced small
• 2 cloves Melissa’s Peeled Garlic – minced
• 1 Lime – juiced
• 1/8 teaspoon Kosher Salt and Freshly ground pepper
• 1 tablespoon Melissa’s Green Pepper Powder
• ¼ cup Minced Fresh Cilantro – optional

Directions
• Place all of the ingredients into a bowl, mix well and serve with chips.

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Ginger-Jamaica (Hibiscus Flower) Margarita

Ingredients
Jamaica Concentrate

• 2½ cups water
• 1 (1.7 ounces) package Melissa’s Jamaica (Dried Hibiscus Flowers), divided use
• 2 slices Melissa’s Fresh Ginger
• ⅓ cup Melissa’s Organic Blue Agave Syrup

Margarita
• ⅛ cup fine sugar
• 6 ounces gold or silver blue agave tequila
• 4 ripe limes
• 4 ounces triple sec liqueur
• ½ cup Jamaica concentrate from above
• 2 Key limes, cut into wedges

Directions
• To make the Jamaica Concnetrate, pour the water into a sauce pot and bring it to a boil. Remove ⅛ cup of the Jamaica and set aside.
• Add the rest of the Jamaica, ginger and agave to the water and boil for 5 minutes. Remove from the heat, cover and let it steep for 30 minutes.
• Strain and place in the refrigerator to chill.
• Place the ⅛ cup of Jamaica into a spice grinder and pulse until coarsely ground.
• Place it into a bowl, add the ⅛ cup of sugar and mix until well combined.
• In a large pitcher, combine the tequila, juice from the 4 limes, triple sec and ½ cup of the Jamaica concentrate.
• Place the pitcher in the refrigerator for 20 minutes.
• Rub the rim of 4 glasses with the lime wedges and then press the glass rims into the Jamaica sugar to coat. Set aside.
• To make the margaritas, place some ice into a cocktail shaker and fill it ⅔ of the way full with the tequila mixture.
• Top with the cap and shake vigorously for a slow count to 10. Pour the margarita into the glasses and repeat until they are all full.
• Recipe Note – Any extra Jamaica Concentrate can be refrigerated for 2 or 3 days.

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Smashed DYPs® and Griddled Brussels Sprouts Parmesan Tacos

Ingredients
For the taco shells:

• 4 cups Shredded Parmesan Cheese
• 2 teaspoon Melissa’s Green Hatch Pepper Powder
• 2 teaspoon Freshly Ground Black Pepper

For the filling:
• 1 lb. Melissa’s Baby Dutch Yellow® Potatoes
• 1 (6 oz.) package Melissa’s Baby Brussels Sprouts – ends trimmed, halved
• 1 Melissa’s Perfect Sweet Onion – peeled, halved, sliced very thin
• 1/8 teaspoon Kosher Salt
• 1/8 teaspoon Freshly Ground Pepper
• 1 teaspoon Granulated Garlic
• ½ teaspoon Smoked Paprika
• To taste Melissa’s Costa Azul Hot Sauce
• 1 cup Lettuce, shredded
• 1 Roma Tomato – diced small

Directions
For the taco shells:

• In a bowl, mix together the taco shell ingredients.
• Prepare a medium-hot griddle.
• Divide the cheese mixture into 8 equal parts.
• Place the portions on the griddle, in batches, with space between them.
• Press them flat and cook until the cheese melts and begins to turn golden brown around the edges, about 2 minutes for each.
• Using a spatula, remove from the griddle and gently bend them over the edge of a roasting pan to form a taco shape. Repeat for the rest.

For the filling:
• Blanch the potatoes in boiling, salted water until just fork tender, about 20 minutes, then place them in ice water to stop them from cooking.
• Once cool, remove the potatoes from the water and place on paper towels to dry. Gently smash them with the palm of your hand. Place them in a bowl and add the Brussels sprouts and the next 6 ingredients. Gently toss to mix.
• Place them on the griddle and cook until the Brussels are tender and everything is slightly charred, about 10 minutes.
• Add the Costa Azul Hot Sauce and mix to incorporate.
• Place equal portions into the parmesan shells, top with the lettuce and tomato and serve.

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Orange Habanero Salsa Marinated Skirt Steak Tacos

Ingredients
• 1 ½ pounds Skirt Steak
• 1/8 teaspoon Kosher Salt
• 1/8 teaspoon Freshly Ground Pepper
• 3 cloves Melissa’s Peeled Garlic – smashed
• 1 jar Melissa’s Orange Habanero Salsa
• Tortillas

Taco toppings:
• 2 Roma Tomatoes – diced small
• 1 Melissa’s Perfect Sweet Onion – diced small
• 1 bunch Melissa’s Fresh Cilantro – chopped
• 2 Limes – cut into wedges

Directions
• Season the steak with the salt and pepper.
• Place the steak, garlic and salsa into a resealable bag, close the bag and swish it around so that everything is mixed.
• Place into the refrigerator and marinate for 24 hours.
• Prepare a hot grill.
• Grill the steak to your desired doneness.
• Remove from the grill and let it rest for 10 minutes.
• Slice thin strips of the steak.
• Warm or fry the tortillas to make hard tacos and build your tacos.

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