Create a corn fritter batter with our queso blanco as one of the binding ingredients and pan fry them until crispy. Serve the cakes with a drizzle of queso blanco and cilantro. A colorful appetizer that is sure to impress the tastebuds too!
Toppings: avocado, sesame seeds, ground morita, feta
Marco’s Morita Salsa - #7283
Grilled vegetables and sausages
FIRE ROASTED CORNBREAD SKILLET
FRIED MAC & CHEESE BITES
BACON JAM PULL-APART ROLLS
POLENTA FRIES WITH QUINOA CHILE DIP
Marco’s Alfredo Sauce - #7606
Prosciutto or Bacon
Squeeze of Lemon Juice
SMOKY MORITA WINGS
Serve this appetizer board all spring and summer. Loaded with vegetables it is healthful and filling. Serve with Morita Salsa or a mix of Morita Salsa and sour cream as a dip.
Perfect for spring, this light and bright veggie side dish is still decadent and delicious.
Roast brussels sprouts.
While they are warm, toss with Marco’s Bacon Marmalade. Serve with a topping of cheese, if desired.
Toss warm meatballs in warmed Adovada Sauce and serve with chopped cilantro for an easy and flavorful passed appetizer.
Mix together buttermilk or sour cream and the Salsa Verde until the desired consistency is reached. This dressing is perfect on salads or as a creamy dip with perfect acidity or spice.
Plate the roasted potatoes and top with a spoonful of warmed green chile, a riff on the spicy tomato sauce usually found with patatas bravas. Stir together aioli and some of the green chile and use to top the potatoes. Garnish with cilantro or ground morita.
16 oz whole cranberry sauce, canned
brie, wedge or sliced
crostini or thick crackers
Marco’s Fire Roasted Salsa - #7287
Roasted Brussels Sprouts
Cheese (We love Parmesan or Gorgonzola.)
QUESO and TOTS
Whip up your favorite cornbread and serve slices loaded with green chile and sour cream for a delicious appetizer or souped up side. Our 7191 chile does use gluten-free ingredients, so bonus points if your cornbread is also gluten-free.
Stir together all ingredients and adjust flavor and heat to your liking. Traditionally street corn is stirred together with melted butter or mayo, but this versions brings flavor and richness by being combines with Chile Verde. Serve with blue corn tortilla chips so the corn colors really pop.
12 oz jumbo lump crab meat, or flaked imitation crab meat
4 green onions, sliced
smoked paprika, optional garnish
Using thawed Marco’s White Cheese Sauce, combine with preferred crab meat. Bake and serve hot, or serve chilled for a creamy spread. Serve with toasted crostini, hearty crackers, or your choice of crudités.
Puree black beans together with our creamy queso with a hint of peppers and adjust to your taste with salt and lime juice. Easily serve with fresh, colorful toppings and tortilla chips.
Serve a skillet of cornbread topped with salsa, sour cream and fire-roasted vegetables for garnish.
SPRING ASPARAGUS WITH CHEESE SAUCE
Spread Marco’s Adovada Sauce evenly over the flatbread. Top with meat and toppings and bake for about 25 minutes. Remove from oven and top with any desired fresh toppings. Cut into appetizer-sized rectangles and serve warm.
GREEN CHILE QUESO
Easily stir our vegetarian green chile into a smooth bowl of hummus for a mild kick. This colorful appetizer takes hummus to a new level of yum, complete with colorful toppings.
QUESO BLANCO CORN FRITTERS
For a filling and easy appetizer, serve up a basket of tots with our warm queso that is creamy and rich with a slight kick.
CRANBERRY HABANERO JAM & BAKED BRIE
WHITE CHEESE CRAB DIP
Warm the Marco’s White Cheese Sauce and place in a crock on an appetizer board.
Load the board with bite-sized foods that go well with a creamy cheese sauce, like the ones listed above. Your customers will be hooked!
GREEN CHILE-SMOTHERED CORNBREAD
GREEN CHILE PATATAS BRAVAS
Puff Pastry Sheets
Salt and Chile Powder
Serve a small bowl of Marco’s Bacon Marmalade to take your menu’s cheese and charcuterie board to the next level.
SALSA VERDE CEVICHE
CHILE VERDE STREET CORN DIP
Use a portion scoop to scoop Marco's Mac and Cheese #7590 into balls of desired size. Roll into round shape and freeze on a parchment-lined pan until solid. Whisk together eggs. Dip balls into eggs and then roll in panko. Fry in hot oil for about 4 minutes and then turn and fry until golden.
Stir and simmer together Marco’s Salsa Asada and cranberry sauce.
Cut puff pastry dough using a round cutter and place in a greased muffin pan.
Fill with a 1/2 teaspoon of mascarpone and top with asada-cranberry sauce mixture.
Pinch together the edges and brush with egg wash. Bake for about 20 minutes, or until golden brown. Serve with chopped poblano.
GRILLED VEGETABLE BOARD
ROASTED BRUSSELS SPROUTS & BACON JAM
BLACK BEAN QUESO DIP
BACON JAM CHEESE BOARD
Simmer Quinoa Vegan Soup and reduce until it is the desired consistency. Serve spooned over a bowl of soft polenta or as a side to crispy polenta fries.
Marco’s Adovada Sauce - #7609
Meat of Your Choice (We love using pulled pork or pork belly.)
Toppings: Tomato, Avocado, Cilantro Cheese
Marinate and cook coated chicken wings in salsa. OR after frying, coat chicken wings in salsa. This smoky salsa also makes for a perfect dipping sauce.
Black Beans, Cooked and Drained
Stir together warmed queso and green chile sauce for a delicious appetizer that packs a bit more spice and flavor than usual. Serve simply with savory cornbread waffles, tater tots or tortilla chip
GREEN CHILE HUMMUS
Preheat oven to 375F.
Divide dough into equal portions, we used premade biscuit dough and divided each portioned biscuit in half, and roll into flat circles.
Put about 1 teaspoon of cold bacon marmalade in the center of each piece of dough and pinch dough around it. Seam-side down, brush with egg wash or melted butter on a lined pan. Bake rolls to be touching, if desired, top with cheese and herbs and serve warm.
Roll or Biscuit Dough
Egg Wash or Butter
Cheese and Herbs
Mix together all ingredients and adjust to desired taste. Serve with chips or on a tostada with greens.
Marco’s Bacon Marmalade - #8971
Accoutrements: Cheese, charcuterie, jam, nuts, fruit, crackers, bread, pickles
For this easy recipe, just combine equal parts whole cranberry sauce with Marco’s Raspberry Habanero Jam. Serve warm or chilled over brie and crostini. Optionally pair with chopped pistachios and fresh fruit for colorful presentation.
SALSA VERDE DRESSING
CRANBERRY ASADA TARTLETTES
Marco’s Salsa Verde - #7279
Buttermilk or Sour Cream
Marco’s White Cheese Sauce- #7601
Potatoes (We used Simplot’s RoastWorks-Roasted Baby Bakers because they are a perfect size.) Sliced Sausage
Steamed or Fresh Vegetables
Sliced Granny Smith Apple or Pears
Marco’s Salsa Verde - #7279
Seafood, we used shrimp
Vegetables, we used tomatoes, scallions, sweet peppers, avocado