Chef Marcus says any restaurant can come up with creative seasonal dishes! Delight guests with something different this New Years by offering them this Traditional New Year's Meal Chimichanga! This is the perfect fusion of Southern tradition and hispanic flair, with pulled pork and collards on the inside, wrapped in a tortilla, deep fried and topped with a black-eyed pea cheese puree and pico de collards. Try offering this in your food truck, as a fun LTO grab-and-go lunch, or put it on the menu! However you serve it, be sure to take a picture and tag us on Facebook and Instagram.
1261561 Block and Barrel Classic Pork BBQ Smoked Pulled
6868691 Packer Greens Collard Cello Trimmed & Washed
2575926 Casa Solana Cheese American Loaf Special Melting White
4114088 Sysco Classic Pea Blackeyed
2386142 Casa Solana Tortilla Flour Pressed 8”
4 oz of pulled pork
1/2 cup of cooked collards
4oz cheese melt
1 cup of cream or milk
1/2 cup of black-eyed peas
- Add cheese and milk/cream in a double pot and stir until smooth.
- In a blender add melt and pureed black-eyed peas and salt and pepper to taste.
- Add pork and collard and roll in tortilla and skewer with toothpick so that it doesn’t open in the fryer.
- Place in deep fryer and cook until its golden brown and internal is at least 160F.