Vegetarian menu items are featured on 36% of restaurant menus and are growing in demand.
Datassential, MenuTrends, 2018
|TABASCO® brand Habanero Sauce||---||1/4 cup|
|Artichoke hearts, cooked and chopped||---||2 cups|
|Purple potatoes, cooked and smashed||---||2 cups|
|Queso fresco||---||4 oz.|
|Kosher salt||---||2 tsp.|
|Flour tortillas (6-in. diameter)||---||4 ea.|
|Enchilada sauce, hot||---||12 oz.|
|Iceberg lettuce, shredded||---||2 cups|
|Pico de gallo||---||1 cup|
Combine artichoke hearts, smashed potatoes, TABASCO® Habanero Sauce and queso fresco; mix and season with salt.
Place one-quarter of the mixture into each of the 4 tortillas; roll and place on a plate lined with enchilada sauce.
Garnish with shredded lettuce and pico de gallo.
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