Recipes – PK Companies

August Recipes

Cheesy Avocado Quesadillas

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon Old El Paso™ taco seasoning mix
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 8 (8-inch) Old El Paso™ flour tortillas for burritos
  • 1 (16-ounce) can Old El Paso™ refried beans, heated
  • 2 avocados, peeled, halved, seeded and sliced
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh cilantro leaves

 

RECIPE PREPARATION

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Heat olive oil in a medium skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and stir in taco seasoning and green chiles; set aside.

  3. Top tortilla with refried beans, ground beef mixture, avocado and mozzarella, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.

  4. Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.

  5. Serve immediately, garnished with cilantro, if desired.

Zucchini Tots

INGREDIENTS

  • 2 zucchini, shredded
  • 1 teaspoon salt
  • 2 carrots, peeled and shredded
  • 1/2 cup Panko*
  • 2 large eggs
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

 

RECIPE PREPARATION

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  2. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely, removing as much water as possible.

  3. Transfer zucchini to a large bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder, onion powder and cajun seasoning; season with salt and pepper, to taste.

  4. Form zucchini into tots and place onto the prepared baking sheet.

  5. Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.

  6. Serve immediately, garnished with parsley, if desired.*

  1.  

Flamingo Cake -
The Winning Recipe from the Bring The Flavor Contest

INGREDIENTS
Cake:

  • 1 (15.25 oz.) package white cake mix
  • 1 (3.5 oz.) cherry jello mix
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract

Frosting:

  • 1 (8 oz.) can crushed pineapple
  • 1 (3.4 oz.) package instant vanilla pudding mix
  • 1 (16 oz.) container frozen whipped topping, thawed
  • 1 (8 oz.) jar maraschino cherries, halved, juices reserved

 

RECIPE PREPARATION

  1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
  2. In a large bowl or mixer, beat cherry jello mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined, then pour into greased baking dish.
  3. Place baking dish in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
  4. Remove from oven and let cool.
  5. Place crushed pineapple, with juices, and halved cherries in a large bowl and sprinkle pudding mix on top.
  6. Fold in frozen whipped topping and 1/4 cup cherry juice until smooth and combined, adding more cherry juice, if desired.
  7. Frost (cooled) cake and refrigerate for 2-3 hours, or until set.