Ingredients
- 2 1/4 Lbs. 6" White Corn Tortillas (10600)
- 2.8 Lbs. Carrots, hot smoked until tender
- 8 cup Heavy Cream
- 1 Tbsp. Dijon Mustard
- 1 1/2 tsp. Dijon Mustard
- 3 Tbsp. Smoky Savory Seasoning see related recipe
- 9 cup Gruyere Cheese, shredded
- 2 Oz. Rye bread crumbs, toasted
- As Needed Smoky Savory Seasoning see related recipe
Directions
- Over medium-high heat, add the smoked carrots to a stock pot and cover with heavy cream. Simmer for 20 minutes or until cream starts to reduce.
- Strain the carrots while reserving the cream. Using an immersion blender, combine carrots, 4 ½ cups of the reserved cream, Dijon Mustard, 3 tbsp. of the Smoky Savory Seasoning, and gruyere cheese blending until a smooth and uniform consistency.
- To prepare one serving, portion 6 oz. of the Smoked Carrot Rillette and top with 1 tsp. of the toasted rye bread crumbs. Serve with 3 oz. of freshly fried Mission® 6 Cut White Tortilla chips and season with Smoky Savory Seasoning as desired.
Ingredients- 1 Tbsp. Smoked Paprika
- 1/2 tsp. Smoked Paprika
- 1 Tbsp. Smoked Salt
- 1/2 tsp. Smoked Salt
- 2 tsp. Black Pepper
Directions
- Add all ingredients together in mixing bowl and stir until combined.
Ingredients- 1 Tbsp. Smoked Paprika
- 1/2 tsp. Smoked Paprika
- 1 Tbsp. Smoked Salt
- 1/2 tsp. Smoked Salt
- 2 tsp. Black Pepper
Directions
- Add all ingredients together in mixing bowl and stir until combined.
