Ingredients
- 1 each 8" Fry-Ready Tortilla
- 1 oz. Pepper Jack Cheese, shredded
- 4 oz. Macaroni, and cheese see related recipe
- 1 oz. Broccoli Florets, chopped and blanched
- 1 oz. Chipotle Ranch Dressing
- Chile Pepper To Dust
Directions
- Heat Mission® Flour Tortilla and place on work surface.
- Spread dressing evenly over surface of tortilla.
- Distribute cheese over tortilla.
- Place macaroni and cheese in center of tortilla.
- Top with broccoli and tightly roll burrito-style, brushing top half of tortilla with hot water to seal if needed.
- Gently place in fryer seam side down, and fry until tortilla is lightly golden brown.
- Drain from fryer and dust with chili pepper.
- Cut in half and serve immediately.
Ingredients- 1 tsp. Extra Virgin Olive Oil
- 1 oz. Fresh Garlic, chopped
- 4 oz. Yellow Onion, diced
- 4 oz. White Vermouth
- 1 pint Heavy Cream
- 4 oz. Shredded Cheddar Cheese
- 4 oz. Cojita Cheese, crumbled
- 2 oz. Parmesan Cheese, shredded
- 1/2 tsp. Kosher Salt
- 1/4 tsp. White Pepper
- 4 oz. Applewood Smoked Bacon, cooked and diced
- 1/2 lbs. Elbow Macaroni, cooked
Directions
- Heat olive oil in sauce pan.
- Add garlic and onions. Sauté until translucent.
- Add vermouth and reduce by two-thirds.
- Add cream and reduce by half.
- Fold in cheeses until melted. Add salt and pepper.
- Add in macaroni and bacon.
- Remove from heat.
- Chill. Label, date and refrigerate.
