Rated 4.0 stars by 2 users
Entree
4 - 6 servings
10 minutes
30 minutes
Chef Tom Fraker
4 cups shredded Parmesan cheese
2 teaspoon Melissa’s Green Hatch Pepper Powder
2 teaspoon freshly ground black pepper
1 lb. Melissa’s Baby Dutch Yellow® Potatoes
1 (6 oz.) package Melissa’s Baby Brussels Sprouts - ends trimmed, halved
1 Melissa’s Perfect Sweet Onion - peeled, halved, sliced very thin
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika
To taste Melissa’s Costa Azul Hot Sauce
1 cup lettuce, shredded
1 Roma tomato - diced small
In a bowl, mix together the taco shell ingredients. Prepare a medium-hot griddle. Divide the cheese mixture into 8 equal parts. Place the portions on the griddle, in batches, with space between them. Press them flat and cook until the cheese melts and begins to turn golden brown around the edges, about 2 minutes for each. Using a spatula, remove from the griddle and gently bend them over the edge of a roasting pan to form a taco shape. Repeat for the rest.
Blanch the potatoes in boiling, salted water until just fork tender, about 20 minutes, then place them in ice water to stop them from cooking. Once cool, remove the potatoes from the water and place on paper towels to dry. Gently smash them with the palm of your hand. Place them in a bowl and add the Brussels sprouts and the next 6 ingredients. Gently toss to mix.
Place them on the griddle and cook until the Brussels are tender and everything is slightly charred, about 10 minutes. Add the Costa Azul Hot Sauce and mix to incorporate. Place equal portions into the parmesan shells, top with the lettuce and tomato and serve.
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