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Homemade Roasted Poblano Guacamole& Grilled Shrimp
Yields 30 servingsTotal Cost: $ 18.50Per Person: $ 0.60
Ingredients:
2 medium fresh poblano chilies
2 Roma tomatoes
2 garlic cloves
3 tbsp chopped cilantro
Juice of 2 limes, separated
3 medium ripe avocados
½ tsp granulated garlic
2 tsp ground coriander
1 tsp ground cumin
½ tsp cayenne pepper
1 lb. medium (26/30) raw shrimp
3 tbsp vegetable oil
1 tsp kosher salt
F&E Blue Corn Chips
Cooking directions:
1.
Preheat oven set broil2.
Place poblano chilies, tomatoes and cloves on a baking sheet and roast 4 inches below broiler for about 12minutes, turning constantly; Veggies will soften and blister3.
Place chilies in a bowl and cover with plastic wrap for 5 minutes4.
With a paper towel, remove skins. Gently rinse off seeds and pods with warm water5.
Place chilies, tomatoes and garlic in a food processor (or blender) and pulse four or five times until coarse, notfully blended6.
Add cilantro, juice of one lime, salt and pepper; pulse two more times7.
Spoon flesh of avocados into a bowl8.
With the back of a large spoon, coarsely mash avocado and roasted veggies together9.
In a bowl, mix together powdered garlic, coriander, cumin, cayenne and shrimp. Toss until shrimp is evenlycoated10.
In a large skillet, heat oil over medium heat11.
Add shrimp and cook for two minutes until opaque12.
Add juice of last lime and salt13.
Cook for one more minute and transfer to bowl14.
Place 1 tspn of guacamole onto each corn chip and top with grilled shrimp
Maple Ham & Brie Tostón (Crostini)
Yields 16 servingsTotal Cost: $ 12.00Per Person: $ .75
Ingredients:
One French baguette, sliced 1” thick (about 16 pieces)
¼ cup F&E extra virgin olive oil
½ tsp salt
½ tsp pepper
½ cup F&E balsamic vinegar
3 tsp brown sugar
½ lb cooked ham, thinly sliced
8 oz F&E Double Cream Brie, sliced into 16 pieces
Honey and almonds to taste
Cooking directions:
1.
Preheat oven to 350F2.
Place baguette slices evenly on a baking sheet3.
Drizzle with olive oil, salt and pepper4.
Bake for 8 minutes, or until light brown5.
Pour balsamic into a skillet over medium heat6.
Add brown sugar and stir until dissolved7.
Cook for 5 minutes until syrup thickens8.
Add ham slices and toss lightly to coat9.
Top each toasted crostini (baguette slice) with soft brie and ham
Mini Black Bean & Goat Cheese Quesadillas
Yields 16 servingsTotal Cost: $ 13.60Per Person: $ 0.85
Ingredients:
3 cup F&E black beans
1 c up F&E brown rice, cooked
1 cup F&E corn
½ cup sun dried tomatoes, thinly sliced
2 tbsp cumin
2 tbsp granulated garlic
1 tbsp hot sauce (Cholula preferred)
4 cups F&E shredded Mexican cheese blend
1 cup Cacique queso fresco (fresh cheese), crumbled
4 flour tortillas
¼ cup vegetable oil
Salt and pepper to taste
Cooking directions:
1.
In a bowl, toss beans, brown rice, corn, sun dried tomatoes, cumin, garlic and hot sauce2.
Season with salt and pepper3.
Spread 1 cup of shredded cheese and bean filling on ½ of each flour tortilla4.
Top with ¼ cup of queso fresco and fold over tortilla5.
Grill tortilla on an oiled grill over medium heat until both sides are golden6.
Set aside and cut each quesadilla into 4 triangles and serve7.
*Optional: Top with F&E guacamole
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