CRANBERRY ASADA TARTLETTES 

INGREDIENTS

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
Bread 




INGREDIENTS

Plain hummus

Marco's Vegetarian Green Chile - #7191

Toppings: avocado, sesame seeds, ground morita, feta



FRIED MAC & CHEESE BITES

ADOVADA FLATBREAD

BACON JAM PULL-APART ROLLS

POLENTA FRIES WITH QUINOA CHILE DIP

SERVING SUGGESTIONS 

Roast brussels sprouts.
While they are warm, toss with Marco’s Bacon Marmalade. Serve with a topping of cheese, if desired. 

SERVING SUGGESTIONS 

Toss warm meatballs in warmed Adovada Sauce and serve with chopped cilantro for an easy and flavorful passed appetizer. 

SERVING SUGGESTIONS 

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.

INGREDIENTS

16 oz Marco's Raspberry Habanero Jam - #8980

16 oz whole cranberry sauce, canned
brie, wedge or sliced

crostini or thick crackers

chopped pistachios

fresh raspberries

INGREDIENTS

Marco’s Bacon Marmalade - #8971

Roasted Brussels Sprouts
Cheese (We love Parmesan or Gorgonzola.) 




ADOVADA MEATBALLS

SERVING SUGGESTIONS 

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.

SERVING SUGGESTIONS 

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.

INGREDIENTS

16 oz Marco's White Cheese Sauce - #7601

12 oz jumbo lump crab meat, or flaked imitation crab meat

4 green onions, sliced

smoked paprika, optional garnish




INSTRUCTIONS 

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.

INGREDIENTS

Cornbread

Marco's Vegetarian Green Chile - #7191 or #7190 with Pork

Sour Cream

Scallions



INGREDIENTS

Marco's Quinoa Vegan Soup - #7225

​Polenta



SERVING SUGGESTIONS 

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

SERVING SUGGESTIONS 

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.

CRANBERRY HABANERO JAM & BAKED BRIE

WHITE CHEESE CRAB DIP

SERVING SUGGESTIONS 

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!

INGREDIENTS

Roasted corn kernels

Marco's Chile Verde - #7181

Cilantro

Cotija cheese

​Chile powder



GREEN CHILE-SMOTHERED CORNBREAD

GREEN CHILE PATATAS BRAVAS

INGREDIENTS

Marco’s Salsa Asada - #7282

Cranberry Sauce
Mascarpone
Puff Pastry Sheets

Roasted Poblanos 




INGREDIENTS

Marco's Chile Con Queso - #7605

Marco's Thick & Hearty Green Chile - #7189 with Pork OR #7186 without Pork

Cornbread Waffles​



INGREDIENTS

Marco’s Adovada Sauce - #7609

Meatballs
Cilantro 




SERVING SUGGESTIONS 

Serve a small bowl of Marco’s Bacon Marmalade to take your menu’s cheese and charcuterie board to the next level. 

INGREDIENTS

Marco's Thick & Hearty Green Chile - #7189 with Pork OR #7186 without Pork

Potatoes (We used Simplot’s RoastWorks-Roasted Baby Bakers because they are a perfect size.)

Aioli

Garnishes: cilantro, ground morita



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.


INSTRUCTIONS 

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. 

ROASTED BRUSSELS SPROUTS & BACON JAM

BACON JAM CHEESE BOARD

SERVING SUGGESTIONS 

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.

APPETIZER RECIPES

INGREDIENTS

Marco’s Adovada Sauce - #7609
Flatbread
Meat of Your Choice (We love using pulled pork or pork belly.)
Toppings: Tomato, Avocado, Cilantro Cheese 




FONDUE BOARD

SERVING SUGGESTIONS 

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

INSTRUCTIONS 

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. 

INGREDIENTS

Marco’s Bacon Marmalade - #8971 

Roll or Biscuit Dough
Egg Wash or Butter
Cheese and Herbs  




INGREDIENTS

Marco’s Bacon Marmalade - #8971
Accoutrements: Cheese, charcuterie, jam, nuts, fruit, crackers, bread, pickles 




INSTRUCTIONS 

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.