Roasted Mexican Street Corn Dip
Ingredients
Directions
- Preheat the oven to 350ºF.
- Place the corn on a baking sheet and roast in the oven for 25 minutes. When cool enough to handle, scrap the kernels from the cobs.
- In a saucepan, melt the butter and add the corn. Stir in the mayonnaise, flour, milk and cream. Simmer for 2 minutes. Stir in the Jack cheese and simmer for 3-4 minutes until it is completely melted. Stir in the Hatch Chile powders.
- Arrange the chips on a platter and top with the dip. Sprinkle with the cilantro and cotija cheese. Mix together the sour cream and heavy cream and drizzle over the top. Serve with the lime wedges.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
Habanero Hatch Pico de Gallo
Once considered exotic, the avocado is now omnipresent across the United States. Robert’s Guacamole is simple and luscious for traditional pairing with chips, or spread on toast or sandwiches.
Ingredients
Directions
- Scoop avocado flesh into a bowl and mash with a fork until smooth. Fold in remaining ingredients and adjust the seasonings to your taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to develop. Serve with tortilla chips, thinly sliced radishes, or cut raw vegetables.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
Beer Battered Cheese Stuffed Hatch Peppers
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 2 tablespoons garlic powder
- 2 tablespoons Mrs. Dash Table Blend Seasoning
- 1 (12 oz.) bottle of beer
- 6 Melissa’s New Mexico Hatch Peppers – roasted & peeled
- 6 (2 oz.) string cheese sticks
- 6 (2 oz.) Colby-Jack cheese sticks
- 6 skewers
- 1 quart vegetable oil or vegetable oil for frying
- Directions
- Heat the oil in a fryer or a high sided pot to 375 degrees.
- Whisk all of the dry ingredients together.
- Add the beer and mix until just incorporated.
- Slice the peppers, on one side, the length of the peppers and remove the seeds. Insert 1 string cheese stick and 1 Colby-jack cheese stick into each pepper.
- Insert the skewers into the peppers and roll them into the batter until well coated.
- Fry 2 or 3 at a time in the hot oil for about 2 or 3 minutes until golden brown. Drain them on paper towels. Repeat for the rest of the peppers.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
Ingredients
Directions
- Prepare the soy taco following the package instructions.
- Mix the soy taco with the beans and place an even layer in the bottom of a glass dish.
- Build the rest of the layers in this order: a layer of guacamole, a layer of sour cream, a layer of tomatoes, a layer of salsa, a layer of cheese, and a layer of a mixture of the olives and scallions
- Serve with chips or crudités.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
“Sonora Style” Chimichangas
Ingredients
Directions
- In a large pot, add the onion and the next 9 ingredients. Bring to a boil, cover and reduce to a simmer. Cook for 45 minutes or until the chicken is cooked through and can be shredded easily.
- To make the chimichangas, place a flour tortilla on a clean flat surface. Place some chicken across the bottom third of the tortilla and top with cabbage, cheese and Costa Azul. Roll it up tightly like a burrito. Repeat for the remaining tortillas.
- Heat the canola oil, in a high sided pan, to 350ºF. Fry the chimichangas until golden brown on all sides and heated through. Makes about 6 chimichangas.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
“Chihuahua Style” Grilled Carne Asada Tacos
Ingredients
For the Asada Marinade
- 1 1/2 pounds Flank Steak or Flap Meat
- 10 Corn Tortillas – fried into taco shells
Toppings
Directions
- Whisk together the marinade ingredients, then pour into a bowl or zipper bag. Add the beef and seal it closed. Place it in the refrigerator and let it marinate for at least 1 hour or more, agitating it every so often.
- Prepare a hot grill. Cook the meat until you get great grill marks on both sides and the beef is medium rare, about 10 minutes.
- Remove it from the grill and let it rest, lightly covered with foil, for 10 minutes.
- Slice the beef, against the grain, and build your tacos.
- Place some of the beef into a fried taco shell. Add the toppings and repeat for the remaining taco shells. Makes 10 tacos.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
Hatch Pepper Street Tacos
Ingredients
Directions
- In a sauté pan, heat the oil and add the soyrizo and the next 6 ingredients. Cook until heated through, about 5 minutes.
- Add the mixture to the tortillas and add your favorite toppings (cheese, tomato, onion, cilantro, lime, etc…).
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
“Baja California Style” Lobster Street Tacos
Ingredients
- 4 Melissa’s Tree Ripe Mangos – peeled & seeded; diced small
- 1/2 Melissa’s Organic Red Onion – peeled; diced small
- 1 Serrano Pepper – minced
- 1/4 cup Melissa’s Cilantro – chopped
- 1 Lime
- 1/8 teaspoon Sea Salt
- 1/8 teaspoon Freshly Ground Pepper
- 4 (3 oz.) Lobster Tails
- 4 Wooden Skewers
- 2 tablespoons Water
- 1-pound Unsalted Butter – cut into cubes
- 1/8 teaspoon Sea Salt
- 6 Street Taco Corn Tortillas
Directions
- In a mixing bowl, combine the mango, red onion, serrano pepper and cilantro. Zest the lime and add to the bowl. Cut the lime in half and squeeze the juice into the bowl. Season with the salt and pepper, toss and set aside.
- Using kitchen shears, cut the underside shell of the tails from end to end. Carefully pull the lobster meat from the shell. Thread the lobster meat onto the skewers.
- In a saucepan over medium heat, add the water and cook for 1 minute. Lower the heat, add the butter and salt and whisk until melted. Do not let the butter boil. Add the lobster skewers and poach while spooning the butter over the shellfish. Cook them until they are opaque and completely cooked through, about 5 minutes. Remove from the pan and chop.
- To make the tacos, warm the tortillas. Add equal amounts of the lobster to the tortillas and top with the salsa.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
“Sinaloa Style” Beer Battered Fish Tacos
Ingredients
Cole Slaw Topping
Beer Battered Fish
- 1/4 cup Milk
- 1/2 cup Real Mayonnaise
- 1/4 cup Buttermilk
- 1 tablespoon Rice Vinegar
- 2 teaspoons White Wine Vinegar
- 1 Melissa’s Seedless Lemon – juiced
- 1 pound Cod Fish Fillets
- 6 turns of Melissa’s Tuscan Style Seasoning
- 1 cup All-Purpose Flour + more for dredging
- 2 tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- 1 egg
- 1 teaspoon Melissa’s Costa Azul Hot Sauce
- 1 teaspoon Granulated Garlic
- 1 teaspoon Smoked Paprika
- 1 cup Beer
- Canola Oil for Frying
- 6 Corn Tortillas – fried into taco shells
- Melissa’s Costa Azul Hot Sauce
Directions
- Add the oil to a cast iron pan or deep fryer and heat it to 375ºF.
- In a mixing bowl, add the cabbages, carrot and the onion. Toss well.
- In another bowl, whisk together the sugar and the next 8 ingredients.
- Pour into the cabbage bowl and mix well. Set aside.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
“Durango Style” Beef Barbacoa Tacos
Ingredients
Taco filling ingredients
Directions
- In a medium size pot, add the dried peppers and cover with water. Bring to a boil, reduce the heat and simmer for 5 minutes.
- Next, place the peppers, 1 cup of the pepper water, the garlic and dried oregano into a blender and mix until smooth.
- Heat the olive oil in a large pot and add the beef. Sear the meat on all sides. Next add the remining ingredients (except the corn tortillas), including the blended sauce, to the pot.
- Stir and bring to a boil. Reduce the heat, cover and simmer for 2 hours or until the meat is very tender.
- When cool enough to handle, remove the beef and shred it.
- To make the tacos, add some of the beef to a taco shell and top with your preferred taco filling ingredients.
- Repeat for the remaining taco shells.
Find more recipes like this one at Melissas.com
Explore More of our Melissa’s Produce Recipes
Habanero-Hatch Pico de Gallo
Grilled Pink Pineapple Margarita
Ingredients
Equipment Needed
- Shaker
- Muddler
- Grill Or Big Green Egg Cast Iron Cooking Grid
Directions
- Set the EGG for indirect cooking at 400°F/204°C with a cast iron cooking grid.
- Grill each pineapple round on both sides – about 4 minutes per side – until you see grill marks. Remove from the EGG.
- In a shaker, add 1 pineapple ring and 2 tbsp lime juice. Muddle the pineapple ring until it is pulverized.
- Add tequila, triple sec, agave nectar, and a scoop of ice; shake until the shaker is icy to the touch.
- Coat the rim of the glass with lime juice and rim with sugar.
- Fill your glass 2/3 of the way full with ice and pour the margarita on top of the ice.
- Garnish with a grilled pineapple round and a lime wedge. Enjoy!
Find more recipes like this one at Melissas.com
Explore More of our Melissas Produce Recipes
Ingredients
Directions
- Preheat the oven to 350 degrees. Wash the chiles.
- Place on a single layer under a hot broiler for 3 minutes on each side to blacken the skin.
- Remove to a paper bag, close the bag, and allow the peppers to “sweat”, which will loose their skins while they cool.
- When cool, remove from the bag and peel away the blackened skin with your fingers.
- Remove the stem ends with a sharp knife and reserve.
- Without cutting the chiles open, use the sharp knife to remove the ribs (veins) and as many of the seeds as possible from inside the chile.
- Rinse under running water and pat the chiles dry with a paper towel. Set aside. Wash your hands carefully with some milk to neutralize any volatile oils you will have picked up from the chiles.
- In a stainless-steel bowl, combine the goat cheese, dried currants, pine nuts, cumin, cilantro, and ½ teaspoon each of the salt and pepper. Stir to blend thoroughly.
- Divide the filling evenly among the chiles.
- Reseal the end of each chile with the reserved stem end.
- Place the chiles in an oven-proof baking dish.
- Drizzle with 2 tablespoons olive oil. Season the outside of the chiles with salt and pepper, then bake 20 minutes. The chiles can be served immediately after baking, or served at room temperature.
Find more recipes like this one at Melissas.com
Oaxaca Style Pinto Beans with Chipotle and Pasilla Peppers
Ingredients
- 2 cloves peeled garlic
- 1/2 cup Pinto Beans, soaked overnight in water to cover
- 1/2 white onion, halved
- 2 Dried Chipotle Peppers
- 1 Pasilla Pepper
- Salt to taste
- 1/4 cup Cotija Cheese or Anejo (aged) cheese, finely grated (Can substitute with Greek feta. Do not use a French, Israeli or Bulgarian feta —they have a higher fat, a not-salty enough taste and a texture that is too creamy for this dish.—)
- Directions
- Roast the garlic cloves in a dry skillet on medium heat until clove starts to turn golden.
- Crush garlic cloves and set aside. Drain the beans and place in a large saucepan.
- Pour in enough water to cover the beans, and then add onion, garlic and peppers.
- Place the lid on the pan and bring to a boil.
- Reduce the heat slightly and simmer for 60-75 minutes (beans should be tender and creamy with a little bite, but not mushy or disintegrating).
- Remove the onion and add salt to taste. Pour the beans into a bowl, sprinkle with cheese and serve.
Find this recipe and more like it at Melissas.com
Orange Habanero Salsa Marinated Skirt Steak Tacos
Ingredients
- 1 1/2 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.
Buy Orange Habanero Salsa at Melissas.com
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
- Individual bags of Fritos corn chips
- 2 lbs ground beef or turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 jalapenos, finely chopped
- 1 can diced tomatoes
- 2 cups shredded cheddar cheese
- Sour cream (for garnish)
- Chopped green onions (for garnish)
- Salt and pepper to taste
- Optional toppings: black olives, salsa, guacamole
Instructions
- Cook the Meat: In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat. Add chopped onions, garlic, and jalapenos, cooking until the onions are translucent.
- Add Tomatoes: Stir in the can of diced tomatoes and simmer for about 10 minutes. Season with salt and pepper to taste.
- Prepare the Bags: Gently open individual bags of Fritos corn chips along the side seam, creating an opening large enough to add the toppings.
- Assemble: Spoon the hot meat mixture into each Frito bag. Top with a generous amount of shredded cheese, allowing it to melt over the warm meat.
- Add Garnishes: Garnish each bag with a dollop of sour cream and sprinkle with chopped green onions. Feel free to add other toppings like black olives, salsa, or guacamole.
- Serve: Hand out forks and let your guests enjoy their personal Frito Pie in a Bag. It’s a fun and interactive way to enjoy a holiday meal!
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!
Buy fresh items for this recipe at https://www.melissas.com/
Elefante Green Gold™ Pineapple Ice Cream with Pineapple-Caramel Sauce
Ingredients
For the Ice Cream
- 2/3 cup Granulated Sugar, divided use
- 1/2 teaspoon Pure Vanilla Extract
For the Sauce
- 1/2 Melissa’s Elefante Green Gold™ Pineapple – finely chopped
- 1/2 stick Unsalted Butter
- 1 tablespoon Pure Vanilla Extract
Directions
For the Ice Cream
- In a saucepan, add the cream, milk and 1/2 of sugar.
- Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
- 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.
- In a small bowl, whip the egg yolks with the remaining sugar until smooth, like a ribbon.
- 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.
- Strain mixture into a bowl and stir in the pineapple. Place the mixture into the refrigerator and chill completely.
- 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. )
For more information visit Melissas.com
Check out the step-by-step Green Dragon Apple Pie
Tropical Fruit Grazing Board
Ingredients
- 1/2 Melissa’s Charentais Melon – balls, cubes and wedges
- 1/2 Honeydew Melon – balls, cubes and wedges
- 1 ear of Corn – grilled
- 3 strips Bacon – cooked
- 3 slices Prosciutto
- 1 Melissa’s Mini Cucumber – sliced into rounds
- 1/4 Yellow Watermelon – cut into wedges
- 1 Tiger Fig – halved
- 6 oz. Melissa’s Honeycomb – placed into a small bowl
- 1 cup Pistachios
- 1 (8 oz.) Fresh Mozzarella Ball – sliced
- 6 oz. Crumbled Feta Cheese – placed into a small bowl
- 1/4 cup Crumbled Blue Cheese
- 6 oz. Crema Mexicana (Table Cream)
- 3 tablespoons Melissa’s Agave
Instructions
- Mix together the crema and agave and pour into a small bowl.
- Arrange everything onto a cutting board and enjoy.
Explore More of our Melissas Produce Recipes
A fun beverage for adults as well as children. Just be mindful of the rambutan pits!
Ingredients
- 10 cactus pears
- 2 cups apple cider
- 2 cups sparkling water
- 6 or more rambutans
- 6 or more longans
Directions
- Wearing gloves, slice the skins off the cactus pears and discard.
- Purée the cactus pears and 1 cup of the apple cider in a food processor or blender.
- Press the purée through a fine strainer into a bowl to catch the juice.
- You should get approximately 3 cups of liquid. Discard the dry seeds and pulp.
- In a punch bowl, combine the cactus pear mixture with the sparkling water and the remaining apple cider.
- Slice the skin off the longans and rambutans and add the fruit to the punch bowl.
- The more rambutans and longans you use, the spookier the effect!
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.
Find more creepy Melissas Produce Recipes here
Explore our Fresh Melissas Produce Recipes
Creepy and delicious, the perfect spooky season dessert.
Ingredients
- 2 packages ready-made pie crust
- 1 ½ cups deep red Cactus Pears, small dice
- 2 tablespoons sugar
- 1 large egg, lightly beaten
Directions
- Preheat oven to 425°F.
- While oven is preheating, trace your hand with a toothpick and cut out four hands from pie crust and place on a large baking sheet lined with parchment paper.
- Brush beaten egg over edges and fingers of one dough hand. Spoon half of pie filling (diced cactus fruit tossed with sugar) in center of one hand.
- Top with second dough hand, pressing edges of hands together with a fork. Use a paring knife to create knuckle and fingernail details as desired. Make it look as realistic as you can handle, then brush surface with lightly beaten egg. Repeat for second hand.
- Bake until golden brown, about 16 to 18 minutes. Note that filling may ooze slightly — the more blood effect the better. Cool on the pan for 10 minutes before serving. Chop in half and serve.
Find more creepy Melissas Produce Recipes here
Explore our Fresh Melissas Produce Recipes
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
- 8 longans
- 4 passion fruit, ripe
Directions
- Peel, then slice the tops off the Longans to reveal the inner black seeds.
- Cut the passion fruits in half across the equator, and push the sliced longans into the passion fruit halves.
- Serve and enjoy.
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.
Find more creepy Melissas Produce Recipes here
Explore our Fresh Melissas Produce Recipes
Shrimp Hatch Chile Jalapeño Poppers
Ingredients
- 1/2 pound fresh raw shrimp – peeled, deveined
- Sea salt & freshly ground pepper to taste
- 3 Melissa’s New Mexico Hatch Peppers – roasted, peeled, diced
- 4 cups sharp cheddar cheese – grated
- 16 large jalapeño peppers
Directions
- Prepare a hot grill and preheat the oven to 400ºF. Rinse the shrimp and pat dry.
- Place the shrimp on the grill and season with salt and pepper. Grill until opaque, about 1-2 minutes. Turn the shrimp and repeat. Remove from the grill and let cool.
- When cooled, chop the shrimp.
- In a bowl, combine the shrimp, Hatch Peppers and cheese until well mixed.
- Make an incision lengthwise in each jalapeno and carefully remove the seeds and veins.
- Carefully fill each pepper with the shrimp mixture.
- Place the peppers on a lightly oiled baking sheet (I use cooking spray). Bake in the oven for 7-10 minutes or until the jalapeno peppers begin to get tender. Serve hot.
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
- 4 ears sweet red corn or yellow corn, husked and roasted
- 2 teaspoons olive oil
- 1 large organic tomato (use red tomatoes), chopped
- 1 small jalapeno pepper, seeded and deveined (optional)
- 1 clove organic garlic, minced
- 2 tablespoons red Fresno pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar or fresh lime juice
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground cumin
Directions
- In medium bowl, combine roasted corn and remaining ingredients. (Salsa can be made 1 day ahead.)
- Cover and refrigerate.
- Bring to room temperature before using.
- Corn Roasting Methods
- In the Oven:
- Pre-heat oven to 400°F. Brush corn with olive oil.
- Place ears of corn on a baking sheet. Roast 15-20 minutes until ears start to turn a light golden brown.
- On the Grill:
- Place ears of corn directly on grill. (Olive oil is not needed.)
- Grill corn until corn turns a bright yellow with some of the kernels turning black from the grilling process. (About 10-15 minutes on a hot grill.)
Find more delicious Melissa’s Produce Recipes Here
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…)
Find More Melissa’s Recipes Here
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.
Find More Melissa’s Recipes Here
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.
Find More Melissa’s Recipes Here
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.
Find More Melissa’s Recipes Here
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.
Find More Melissa’s Recipes Here
