Chicken - cut into strips then marinate overnight in: • Fresh lime juice (2-3 limes) • Zest from 1 lime • Salt & pepper
Cheeses – 4 types, 1 cup each 1. Parrano: aged cow’s milk from Holland 2. Canestrato: sheep’s milk from the Puglia region in Italy 3. Barber’s Vintage Cheddar: aged a min of 2 years from England 4. Brie Tour De Marze: French double crème brie. Easiest to shred when slightly frozen
Guacamole 4-5 Haas avocados – peeled and smashed 2 Roma tomatoes – diced 1-2 jalapenos – chopped small ½ green bell pepper – chopped small 2 limes – squeezed 1 tablespoon. fresh cilantro – chopped ⅓ green onion – chopped 3 teaspoon. cumin 2 teaspoon paprika Salt & pepper
Sour Cream Sauce 1 cup sour cream 2 tablespoon cumin Fresh lime juice from 2 limes 2 teaspoon. freshly ground pepper Chopped scallions for garnish
Pineapple Sriracha Sauce ½ pineapple ½ cup Sriracha sauce ⅓ cup agave nectar
Guacamole 1. Combine all ingredients in a bowl and mix/mash until creamy consistency (or less if lumpy consistency is desired)
Sour Cream Sauce 1. Add all ingredients, except scallions, in a bowl and mix until combined 2. Garnish with scallions
Pineapple Sriracha Sauce 1. Add all ingredients to a blender or food processor and mix until smooth texture 2. Sauce can be inserted into a squeeze bottle for garnishment on quesadilla