Mission Fresh Ideas

Catering

CATERING

Catering is continually growing in all categories, and offering on-trend options will help you stand out and stay on top. From featuring mini versions of favorite meals filled with local produce to creating portable, poppable creations packed with protein or international influence, there’s endless opportunity to cater to every craving.

Catering
  • Curried Scallop Mini Tostadas

    Mission® Grill-ReadyTM Par-Baked Tortillas cut into 2" rounds, grilled until crisp and topped with bacon-sautéed bitter greens, red grape tomatoes, diced shallots and pan-seared curried sea scallops. Finished with a drizzle of sweet corn puree and garnished with garlic chips and crispy fried sage leaves.

     

  • Strawberry Lemon Cheesecake with White Chocolate Mousse 

    Baked mini tortilla cups made with Mission® 4.5" Heat Pressed Flour Tortillas filled with a vibrant, no-bake strawberry cheesecake filling and topped with a light, creamy white chocolate mousse. Garnished with candied lemon zest and fresh ribbons of mint.

  • Mini Black bean Falafel Tortas

    Warm, crispy falafel made from black beans, garbanzo beans, garlic, cilantro, onions, jalapeños, cayenne, cumin and coriander seasoned with lime-salt and sandwiched between two heated 1.5" rounds cut from Mission® 8" MazinaTM Tortillas. Served along with creamy chipotle yogurt sauce and colorful pickled red onions. Garnished with fresh slices of crisp, green jalapeños and bright red cherry tomatoes.

  • Asian Chicken Salad Boats

    Mini tortilla boats made from Mission® 6.5" Par-Baked Tortillas baked in mini muffin tins and filled with Asian salad—shredded chicken, julienned carrots, Napa cabbage, toasted sesame seeds, basil and sliced green onions with sweet, soy-sesame vinaigrette. Topped with Mission® Pre-Cut White Corn Tortilla Strips and bright green cilantro leaves.

  • Roasted Green Chile Caesar Pinwheels

    Romaine and radicchio lettuces, fresh cilantro leaves, crumbled Cotija cheese, roasted corn kernels and chopped, peppered and smoked bacon tossed in a blend of Caesar dressing and roasted poblano peppers. Spread evenly over a Mission® 12" Heat Pressed Flour Tortilla, rolled tightly and sliced into 12 pinwheel portions.

  • Fried Beet and Goat Cheese Mini Tacos

    A Mission® 4.5" Heat Pressed Flour Tortilla filled with arugula, chopped walnuts and fried capers along with crispy, deep-fried tempura beet wedges. Topped with crumbled goat cheese studded with chive, tarragon and shallots and drizzled with orange-walnut vinaigrette.

  • Tortilla Crusted Spicy Turkey Meatballs

    Crushed Mission® Pre-Fried Yellow Round Tortilla chips seasoned with cumin, coriander, and salt surround a hand rolled one ounce turkey meatball made with Poblano, Jalapeno and Serrano peppers, onions, and garlic. Baked, and then served on a wooden stick with avocado crema for dipping, makes for a delicious treat.

  • Blackened Shrimp Po’ Boy Sliders

    A warm, Mission® 6” Heat Pressed Flour Tortilla, spread with guacamole and crumbles of queso fresco is folded to form a triangle slider, then filled with jumbo shrimp blackened and sautéed with baby arugula leaves tossed in a house Remoulade sauce.

  • Sweet Plantain Hand Pie

    A Mission® 6” Pressed Mazina™ Tortilla is topped with a puree of grilled sweet plantain, agave nectar, and cinnamon. It is then folded in a half circle with egg wash sealing the edges and deep-fried. Finally, nutmeg and powdered sugar is sprinkled over the top.

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