AMUSE BOUCHE STYLE BAKED ALASKAS

1 each 12" Flour Tortilla
1/2 cup Heavy Cream
1 each Whole Egg
1 1/2 Tbsp. Confectioners Sugar
1/8 tsp.
1 pinch Cinnamon , ground
3 each Whole Eggs
3/4 cup Granulated Sugar
1/4 cup Raspberry or Strawberry Ice Cream
Chocolate Ganache for garnish

Directions
1 Place tortilla on cutting board. Cut tortilla into 2.5” rounds.
2 Whisk together heavy cream, eggs, confectioners’ sugar, vanilla and cinnamon in medium size mixing bowl.
3 Soak tortillas in egg batter up to 1 hour under refrigeration.
4 Scoop raspberry ice cream into 6 each 2 tsp. size scoops and place on parchment lined sheet pan. Place in freezer during prep to hold shape without melting.
5 While tortillas are soaking prepare meringue.
6 Crack eggs and separate whites. Hold egg yolks for another use.
7 Whisk egg whites and granulated sugar together in mixing bowl.
8 Place mixing bowl over medium size stockpot of barely simmering water to create a double boiler.
9 Whisk egg whites and sugar about 2 minutes or until warm. (Make sure hot water is not boiling underneath)
10 Remove sugared egg whites from heat and pour into mixing bowl with whisk attachment.
11 Beat on medium-medium high speed 2-4 minutes or until whites are opaque and shiny and meringue is at medium peaks and begins to hold a shape. Set aside
12 Remove tortillas from batter and place on preheated flattop or griddle pan until golden brown on both sides turning once. (Approx. 5-10 seconds on each side.)
13 Remove from heat and cool.
14 Press tortillas in mini muffin pans with 2” diameter, pressing sides down to adhere to cup shape.
15 Place frozen raspberry ice-cream scoops in the center of crepe cups.
16 Dollop 1-2 tsp. of meringue over each scoop of raspberry ice-cream and spread over ice-cream to cover.
17 Freeze at least 4 hours before serving.
18 When ready to serve place under salamander quickly to toast meringue or heat with a blow torch.
19 Brush plate with chocolate ganache and top with baked Alaska.
20 Serve immediately.

BBQ Glazed Chicken Rollers

12 6" Tortillas
24 oz. Grilled Chicken , cut into chunks
4 oz. Red Onions , sliced
3 oz. Celery , finely chopped
6 oz. Blue Cheese , crumbled
6 oz. BBQ Sauce

Directions
1 Fill each tortilla with 2 oz. chicken, 1/4 oz. red onion, 1/4 oz. celery and 1/2 blue cheese. Place fillings down the center. Roll up tightly like a taquito. Place seam side down on a preheated grill and baste with BBQ sauce.
2 Turn over and continue grilling, while basting all sides of the tortilla. Grill until heated throughout, about 6-7 minutes. Serve.

Apple Tequila Tortilla Pie


1 cup Pre-cut Unfried White Corn Tortilla Chips
1 oz. Tequila
1 Lime , juiced
1/4 tsp. Cinnamon
1 Vanilla Bean , split
4 Granny Smith Apples
1 Tbsp. Flour
1 cup Brown Sugar
4 6" Flour Tortillas
2 oz. Butter , melted
1 cup Heavy Cream
4 sprigs Fresh Mint

Directions
1 Fry the Pre-cut Tortilla Chips in 375º F oil for 45 seconds. Remove from oil and drain.
2 Combine tequila, lime juice, cinnamon and vanilla bean in medium size bowl. Peel and slice the apples. Marinate the apple slices in tequila mixture for 10 to 15 minutes. Strain the mixture, reserving the liquid.
3 Crush the fried tortilla chips to equal ½ cup. Add to the strained apples along with the flour, mix well.
4 Place the reserved liquid and brown sugar in a small saucepan and reduce for 10 minutes over medium heat. Refrigerate to cool.
5 Brush the flour tortillas with the melted butter and place in a large muffin pan, pressing in the tortillas to form to the sides of the muffin cups. Evenly divide the apple mixture among the four tortillas. Bake in a 350º F oven for 18 to 20 minutes, or until golden brown.
6 Combine the heavy cream with the chilled liquid and whisk until whipped.
7 Plate the mini apple tortilla pie along with a dollop of whipped cream. Garnish with a mint sprig and serve.

Asada Snacker

1 6" Tortilla
1 Tbsp. (heaping) Fresh Avocado , smashed
3 oz. Flank Steaks , grilled, thinly sliced (cross grain)
1 Tbsp. Pico de Gallo

Directions
1 Warm the tortilla.
2 Spread avocado down center of tortilla.
3 Place steak down center of tortilla, on top of avocado.
4 Top with pico de gallo.
5 Fold snacker; by folding up bottom ¼ of tortilla to the center, then folding each side over each other (to the center) leaving the top end open.
6 Serve

Chipotle Mac n' Queso

4 cups Elbow
1 cup Bacon , chopped
1 cup Onion , diced
2 tsp. Garlic , minced
1/2 cup All Purpose Flour
6 cups Evaporated Milk
1 cup Red Bell Pepper , seeded and diced
2/3 cup Cilantro , chopped
1 tsp. Chipotle Chile (canned in adobo), minced
4 cups Shredded Jack Cheese
4 cups Shredded Gruyere Cheese
2 tsp. Black Peppers
2 1/2 tsp. Salt
3 1/2 cups Pre-Fried White Round Tortilla Chips, crushed
2/3 cup Grated Parmesan Cheese
1/2 tsp. Ground Cumin
1 tsp. Coriander
1 tsp. Thyme

Directions
1 Cook the macaroni in a large pot of boiling salted water until tender but still firm to the bite. Drain well and set aside. (Rinse in cold water if preparing ahead of time)
2 In a heavy pot over medium heat, cook the chopped bacon until slightly crisp. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
3 Whisk in the flour. Continue cooking the mixture, stirring constantly, until the flour turns a pale golden brown. Immediately add the evaporated milk, slowly at first, and whisk until smooth. Add the red bells, cilantro, Chipotle, Jack, Gruyere, pepper and salt. Continue cooking over medium heat, stirring constantly, until the cheeses melt and the sauce is thickened.
4 In a bowl, combine the crushed tortilla chips with the Parmesan, cumin, coriander and thyme. Set aside.
5 Combine the cheese sauce with the cooked macaroni and divide into 8 individual oven-safe serving dishes. Cover each dish generously with the crushed tortilla mixture. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for another 10 minutes until the crust is nicely browned.