Empire’s Treasure Crab Chilaquiles
Recipe and photo courtesy of Performance Food Group
5 ea. yellow corn tortillas 6-inch, cut into quarters
Canola oil, for deep frying
3 oz. Empire’s Treasure® Super Lump Crab
16 oz. salsa roja/red salsa
2 T. green onion(s), chopped for garnish
2 oz. cotija cheese , grated, for garnish
1½ oz. queso fresco wheel, crumbled for garnish
1 T. guacamole
¼ ea. jalapeño pepper(s), sliced thin for garnish
½ t. cilantro, chopped for garnish
Pickled onions, for garnish (see recipe below)
1 T. butter flavored oil
2 ea. eggs
Preheat oven to 400°F. Heat canola oil in deep fryer to 350°F, fry the tortillas until they are golden brown and crispy. Remove from oil and place on a towel to absorb excess oil. Transfer the tortillas to a sheet pan lined with a rack or paper towels and season lightly with salt.
Heat the salsa in a saucepan over medium heat, until it just starts to simmer. Submerge the tortillas in the salsa and place onto a baking sheet lined with parchment paper.
Top with crab, one tablespoon of diced green onion and a little cotija cheese. Place tray in oven and bake for 5-7 minutes until the tortillas are softened and the cheese has started to melt.
Warm 1 tablespoon of butter flavored oil in a sauté pan over medium heat. Crack the eggs into a bowl and slide them gently into the sauté pan. Cook the eggs gently until sunny side up.
Remove the tortilla tray from the oven and transfer the food to a plate. Spoon a little of the salsa on top of the tortillas and around the plate. Place the eggs on top of the tortilla stack and garnish with a dollop of guacamole, queso fresco, pickled onion, green onion, jalapeño, and cilantro. Serve immediately.
The Pickled Onions
1 ea. red onions
2 oz. granulated sugar
½ oz. salt
16 oz. rice vinegar
Peel the red onion and cut into fine julienne strips. Place the julienne onion into a mixing bowl and toss with the salt and sugar. Allow the onions to macerate in the mixing bowl for about 30 minutes. Transfer the onions and juice to a container and cover with the distilled vinegar. Stir well and place in the refrigerator until needed.
Performance Foodservice brands used in this recipe: Empire’s Treasure® Super Lump Crab;
Contigo® brand yellow corn tortillas, Cotija, Queso Fresco Wheel, Guacamole, Salsa Taquera Roja; Brilliance® Clear Canola Oil; Empire’s Treasure® Super Lump Crab; Peak Fresh Produce® green and red onions, pepper, jalapeño, cilantro; Brilliance Butter Flavored Oil; Nature's Best Dairy® Eggs; West Creek® sugar, salt; Asian Pride® Rice Vinegar
Cal-Mex Breakfast Crumble
Recipe courtesy of Chef Barbara Alexander; photo by David Siegel; recipe and photo courtesy of California Milk Advisory Board
Makes 25 to 35 servings
3 jalapeños, charred, peeled and chopped
2 pints grape cherry tomatoes
12 garlic cloves, slivered
½ c. olive oil
1 lb. chorizo, casing removed
2 onions
2 lbs. kale, Swiss chard or other greens, shredded
12 oz. corn kernels, fresh or frozen
2 oz. Real California Panela Cheese, cubed
4 oz. Real California Queso Requeson
4 oz. Real California Oaxaca Cheese, cubed
4 oz. Real California Crema
10 oz. eggs, whisked
Salt and pepper to taste
The Crumble:
7 oz. oats
4½ oz. coarse ground cornmeal
3 oz. almonds, chopped
1 T. Turbinado or Demerara Sugar
6 oz. Real California Cotija Cheese, crumbled
2 t. oregano
3 T. chili powder
5 oz, butter, cold, cut into small cubes
1 t. salt
For Garnish:
Tomato confit
Cilantro sprigs
Crema
Preheat the oven to 375°F.
Prepare the Tomato Confit: Place the tomatoes, garlic and olive oil in an ovenproof dish and place in the oven for 12-15 minutes, or until the tomatoes shrivel slightly. Remove and set aside (½ will be for garnish).
Prepare the crumble by mixing all dry ingredients together. With your fingers, rub in the butter until just barely incorporated and you have a chunky mixture; set aside.
Char the jalapeño over a live flame or under a broiler. Allow to cool then peel, de-seed and stem and chop coarsely.
In a large sautoir, brown the chorizo with the onions. Add the shredded greens and cook for 4-5 minutes until the greens are wilted and cooked down. Add the corn and cook for another 2 minutes; remove from heat and allow to cool.
Add the cheeses, crema and eggs. Carefully fold in ½ of the confit tomatoes and all of the jalapeño. Season to taste. Scoop into oven-proof containers or a casserole dish, and cover each with about 2 tablespoons of crumble topping, pressing down just to anchor the chunks.
Bake in a 375°F oven until the crumble is golden brown and the eggs are set (about 15 minutes).
Serve warm or room temperature, garnished with crema, cilantro and a confit tomato.