WEEKLY RECIPES
Sweet Plantain & Cheese Quesadilla
Ingredients
(1-2 servings)
2 Mission flour tortillas
½ cup Tropical shredded cheese
½ cup La Fe sweet plantains (cooked)
1 tsp butter or oil (optional)
Instructions
Heat a pan over medium and add a little butter/oil.
Warm the sweet plantains until soft and slightly caramelized (3–4 min).
Place one tortilla in the pan.
Sprinkle ½ cup cheese evenly on top.
Add ½ cup sweet plantains evenly.
Place the second tortilla on top.
Cook 2–3 minutes per side until the tortilla is golden and cheese is melted.
Slice into wedges and serve.
Tuna Avocado Crunch Wrap
Ingredients
(1 serving)
1 can Chicken of the Sea tuna, drained
½ avocado
1 tbsp Goya mayonnaise
Pinch of salt & pepper
1 Mission tortilla
4–5 Balandra Cuban crackers, crushed (optional crunch)
Instructions
In a bowl, mash ½ avocado with 1 tbsp mayo until creamy.
Add the drained tuna and mix well.
Season with salt and pepper to taste.
Add in crushed Cuban crackers for texture.
Spread the tuna mixture over a tortilla.
Roll tightly and slice in half.
Coconut Shrimp Yellow Rice Bowl
Ingredients
(2 servings)
1 bag Panamei cooked shrimp (16 oz)
1½ cups Iberia yellow rice (dry)
1 cup coconut milk
1 cup water
½ cup green pigeon peas
½ cup Pictsweet onions & peppers blend
1 tbsp oil
Salt to taste
Instructions
In a pot, combine 1½ cups yellow rice, 1 cup coconut milk, and 1 cup water.
Bring to a boil, then cover and cook on low for 20 minutes.
In a pan, heat 1 tbsp oil.
Add ½ cup onions & peppers and sauté 3–4 minutes.
Add the shrimp and ½ cup pigeon peas, cooking 2–3 minutes until heated.
Fluff the coconut rice and serve shrimp mixture on top.
Pineapple Coconut Cream Cups
Ingredients
(2–3 servings)
1 can Libby’s pineapple (crushed or tidbits), drained
½ cup Coco Lopez cream of coconut
¼ cup condensed milk
Optional: graham crumbs or crushed cookies for topping
Instructions
Divide the pineapple evenly among 2–3 small cups.
In a bowl, mix ½ cup cream of coconut with ¼ cup condensed milk until smooth.
Spoon the coconut mixture over the pineapple layer.
Top with crushed graham crackers or cookies if desired.
Chill for at least 1 hour before serving.