Recipes

BREAKFAST TACOS

YIELD: 6 standard portions PREP TIME: 10 Minutes COOK TIME: 15 Minutes

Breakfast tacos are trending, and Chef-mate makes it easy to serve them up with ease for on-the-go guests. A soft tortilla is filled with heated Chef-mate Corned Beef Hash, soft scrambled eggs, shredded poblano cheese, and served with sour cream, salsa, lime, and cilantro.

INGREDIENTS:

Chef-mate Corned Beef Hash 1 ½ cups
Poblano peppers, roasted,
peeled, seeded, sliced 4 oz.
Onions, julienne ½ cup
Butter, unsalted 1 Tbsp.
Eggs, whole 4 each
Cheddar cheese, shredded 6 Tbsp.

Tortilla, flour, small 6 each
Sour cream ¾ cup
Salsa ¾ cup
Lime wedges 6 each
Cilantro, minced As needed
Oil, vegetable 1 Tbsp.
Salt & pepper To taste

INSTRUCTIONS:

Heat the oil in a medium-sized sauté pan on high heat. Render the corned beef hash down until 70% done.
Add the onions and peppers to the sauté pan and sauté until everything is crispy and cooked through. Once complete, remove the mixture from the heat and set aside.
In a separate medium-sized skillet on medium-low heat prepare the soft scrambled eggs. Start by adding the butter to the pan and letting it melt. Follow with the eggs. Stir consistently and season with salt and pepper. Once complete, remove from the heat.
Warm up the tortillas and lay them on a tray.
Add soft scramble to each of the tortillas.
Top the soft scramble with the corned beef hash mixture, followed by the shredded cheese.
Transfer tacos to a serving dish and serve with sour cream, salsa, lime wedges, and cilantro.
Serve immediately.

THE CHEESEBURGER PIZZA

YIELD: 1 pizza / 8 slices PREP TIME: 15 Minutes COOK TIME: 15 Minutes

Cater to the cheese fanatics with this extra ooey-gooey cheeseburger pizza using Chef-mate Basic Cheddar Cheese Sauce. Pizza dough is smothered in a sauce made with ketchup, mayo and mustard, topped with a cooked beef and onion mixture, Chef-mate Cheddar Cheese Sauce, mozzarella cheese, and tomatoes, and baked to perfection. Ideal to serve as a grab-n-go meal for customers on the run.

INGREDIENTS:

Pizza dough,
homemade or bought 1 lb.
Ground beef 12 oz.
Onions, diced ¼ cup

Green bell pepper, diced ¼ cup
Ketchup ¼ cup
Mustard 2 Tbsp.
Mayo ¼ cup

Chef-mate Basic Cheddar
Cheese Sauce 1 cup
Mozzarella cheese,
shredded ½ cup
Roma tomato, sliced 10 each

Pickles, dill, chips 10 each
Oil, vegetable 2 Tbsp.
Salt & pepper Pinches

INSTRUCTIONS:

Preheat oven to 425F.
Heat oil in a large sized skillet over medium heat. Sauté the ground beef until brown, breaking it up as it cooks.
Add the onions and peppers until beef is cooked through, season with salt and pepper.
Set the beef, onions, and peppers aside.
Roll out pizza dough into a circle with a 14” diameter. Transfer the pizza dough to a tray lined with parchment.
Mix ketchup, mayo, and mustard together and apply the sauce to the base of the pizza.
Top with the beef mixture, dollops of cheddar cheese sauce, mozzarella, and tomatoes.
Bake in oven for 12-15 minutes.
Transfer to a cutting board and top with pickles.
Allow pizza to rest for 3-4 minutes prior to cutting. Slice into 8 equal pieces once rested.
Serve immediately.

IT’S A BREAKFAST WRAP!

YIELD: 3 standard portions PREP TIME: 10 Minutes COOK TIME: 15 Minutes

Perfectly seasoned, golden brown hashbrowns and onions are combined with Chef-mate Country Sausage Gravy and wrapped up in a hot tortilla for handheld on-the-go goodness.

INGREDIENTS:

Chef-mate Country Sausage Gravy 1 cup
Hashbrowns 3 cups
Onions, diced ½ cup
Shredded cheese 2.5 oz.
Tortillas, flour 3 each
Oil, vegetable 2 Tbsp.
Salt & pepper Generous pinches

INSTRUCTIONS:

Heat oil in a large sauté pan. Add the hashbrowns and onions, ensuring they are spread in a thin layer.
Press mixture gently with an offset spatula and cook until both sides are golden brown. Season with salt and pepper.
Transfer hashbrowns to a paper-towel-lined plate and set aside for later use.
Heat the sausage gravy in a small pot. Bring to a gentle simmer, then remove from the heat.
In a large sauté pan, in batches, place down a tortilla and layer with the cheese. Cook until the tortilla is slightly toasted, and the cheese is melted.
Transfer tortillas to a heat safe surface. Top each tortilla with one portion of the hashbrown and onion mixture. Drizzle each with one portion of the sausage gravy.
Roll tightly to create a wrap.
Serve immediately.

NACHO BOWL

YIELD: 1 standard portion PREP TIME: 5 Minutes COOK TIME: 5 Minutes

Everyone loves nachos, and this easy-cheesy-pleaser offers an enticing way to maximize ingredients you may already have in your kitchen. Tortilla chips are smothered in Chef-mate chili and Cheddar Cheese Sauce and topped with tomatoes, red onions, lettuce, pickled jalapenos, and sour cream.

INGREDIENTS:

Tortilla chips, warm 2 cups
Chef-mate Chili Con Carne with Beans 2 cups
Chef-mate Basic Cheddar Cheese Sauce ½ cup
Tomatoes, diced ¼ cup • Red onion, diced 2 Tbsp.
Lettuce, shredded ¼ cup
Jalapeno rings, pickled 2 Tbsp.
Sour cream 2 Tbsp.

INSTRUCTIONS:

Add tortilla chips to a large bowl.
Top with chili and cheddar cheese sauce.
Layer on tomatoes, red onion, lettuce, pickled jalapeno rings, and a dollop of sour cream.
Serve immediately.