Smashed DYPs® and Griddled Brussels Sprouts Parmesan Tacos

July 19, 2023
Smashed DYP's and Griddled Brussels Sprout Parmesan Tacos

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

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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