CHILE VERDE TAMALES
4 oz Shredded Beef
3 oz roasted potatoes
1 oz red bell pepper
cilantro, for serving
CHILE VERDE GRILLED CHEESE
LOADED SWEET POTATOES
Garnishes: sour cream, cilantro, ground morita
READY TO SERVE LUNCH & TO-GO MEALS
Fried or Roast Chicken Sandwich
SWISS MUSHROOM BURGER
Garnishes: avocado, cilantro, pineapple, tomato
The bar serves up a whiskey flight, wine flight and beer flight. It’s time the kitchen dished out a salsa flight!
Serve an array of salsas and consider topping each variety with eye-catching garnishes. Bring a bowl of chips to the table go with the salsa flight and you are set! Your customers will love this fun appetizer and you will love how easy it is to put out.
Roughly mash black beans, leaving about 3 oz as whole beans. Combine ingredients to form patty adding more bread crumbs as needed. Heat oil, and pan fry burger until crisp and holds form. Serve on toasted brioche bun.
Using your choice of heating method, warm shredded beef and green chile. Roll fresh tortilla with beef, red peppers, potatoes, and optional cheese. Smother burrito with green chile, or serve with a side to-go.
red onion, sliced
SHREDDED BEEF BURRITO
Serve our sweet and salty Bacon Marmalade on a fried or roast chicken sandwich for some serious craveability.
Take your tried and true grilled cheese combo to the specials board with this easy rendition complete with a slather of Chile Verde. With a little spice, it’s bound to become a comfort food favorite.
BACON MARMALADE CHICKEN SANDWICH
1 oz roasted corn
1 egg, beaten
2 tbsp oil, for frying
CHIPOTLE BLACK BEAN BURGER
Heat mushrooms and keep at holding temperature until serving. Cook burger to order adding Swiss cheese at the end for a melted finish. Top with mushrooms, arugula, and optional Dijon aioli.
CARNE ADOVADA FRIES
Serve your tamales with a hearty spoonful of heated Chile Verde to easily add value to a standard menu item.