INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 2 Chicken breasts 
• 1 cup All-Purpose Flour
• 1 tsp Cayenne 
• 1 tsp Smoked Paprika
• 1 tsp Salt 
• 1 tsp Pepper
• 3 Eggs
• 1/2 cup Buttermilk
• 2 tsp Sriracha
• 24 oz Vegetable Oil 
• 3 T Nashville Hot Seasoning of Choice (we used Meat Church Holy Voodoo)
• Texas Toast or Favorite Bread
• Hot Bacon Jam or favorite Jam / Jelly
• Pico De Gallo (We used this recipe from our friends at Belly Laugh Living)

DIRECTIONS

1. Preheat approximately 24 oz of Vegetable Oil in a cast-iron skillet to 350°F.  
2. Pound the chicken breasts (about ½ inch thick) to help ensure even cooking.
3. In a bowl large enough to hold one piece of chicken, beat two eggs. Add a 1/2 cup of Buttermilk and 2 tsp of Sriracha, mix well.
4. In another bowl large enough to hold one piece of chicken, mix 1 cup of all-purpose flour with 1 tsp of Cayenne, 1 tsp Smoked Paprika, 1 tsp Salt, and 1 tsp Pepper.
5. Dredge the chicken breast in the spiced flour mix, make sure to cover all sides. This will help the egg mixture to stick to the chicken.
6. Then give the chicken a bath in the egg, buttermilk & Sriracha. 
7. Place the chicken back into the flour dredge making sure to coat all sides again. 
8. Once Vegetable Oil is preheated to 350°F, Add the dredged chicken breast carefully to the hot oil.
9. Cooked until chicken reaches an internal temperature of 165°F, the breading should be a nice golden brown. 
10. Set chicken on wire rack to cool/degrease.
11. Make Nashville Hot Sauce: Using one ladle of the hot oil from the cast iron skillet, add it to a bowl with approximately 3 tablespoons of Nashville Hot Seasoning Blend.
12. Toast your bread or Texas Toast until golden brown.
13. Fry an egg on the griddle or stovetop.
14. Slather the Toast with Hot Pepper Bacon Jam and add the chicken. 
15. Top the chicken with Don Pancho Cilantro Lime Crema and place the fried egg on top w/ Pico De Gallo and another drizzle crema.

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 1 package each Frozen breaded Shrimp / Fish Nuggets 
• 1 package Don Pancho Golden Blend Street Taco Tortillas or 1 Package Na soya Egg Roll Wrappers
• 1 Package Shredded Cole Slaw / Shredded Cabbage 
• Pico De Gallo (Diced Tomato, Onion, Jalapeno, Cilantro & Lime Juice)

DIRECTIONS

Egg Rolls

• Cook Shrimp/Fish Nuggets in an airfryer at 350°F, for approx 5-8 minutes, or until done. 
• Lay an egg roll wrapper flat on the table and lightly brush the 4 edges of wrapper with water. This will allow the wrapper to stick together once rolled.
• Add approximately 3 Shrimp/Fish Nuggets on the wrapper. Add coleslaw / shredded cabbage and pico de gallo and tightly roll the egg roll wrapper around the contents, folding in the sides as you roll. Repeat for as many egg rolls as you would like to make.
• Place egg rolls in an airfryer on 350°F, and cook for approximately 8 minutes, flipping halfway through. Remove when golden brown. 
• Cut egg rolls in half, at an angle, and top with Don Pancho Cilantro Lime Crema.

Tacos

• Cook Shrimp/Fish Nuggets in an airfryer at 350°F, for approx 5-8 minutes, or until done. 
• Warm tortillas on a griddle top or skillet until soft. Remove tortillas from heat. 
• Fill tortillas with the air fried shrimp / fish nuggets and top with coleslaw / shredded cabbage, pico de gallo & Don Pancho Cilantro Lime Crema. 
• Add your favorite toppings, such as sliced jalapeños, salsa, green chiles or cheese.

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 1 package of frozen tater tots
• 1-1-½ lbs Chopped brisket 
• 1 16 oz. package of shredded cheddar cheese
• 3-4 Chopped green onions
• ½ Diced red onion 
• Lots of fresh chopped cilantro (to taste)
• 1-2 Sliced jalapeños(to taste) 

DIRECTIONS

1. Preheat grill or oven to 425°F
2. Place frozen tater tots in a large cast-iron skillet and cook for about 80% of the time recommended on the package.
3. Add brisket and red onions to the skillet and finish the last 20% of cook time (or until tots are golden brown and brisket is nice and warm).
4. Add shredded cheddar cheese and jalapeño slices, and place back on the grill until the cheese is melted, about 5 minutes.
5. Remove skillet from grill and top with Don Pancho Cilantro Lime Crema, green onions, and cilantro.
6. Serve immediately and enjoy!

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• Shredded brisket 
• Don Pancho Tortilla Chips 
• Grated Cheddar cheese 
• Green onions 
• Fresh cilantro 
• Avocado
• Jalapeños

DIRECTIONS

1. Preheat oven to 350°F.
2. Cover a baking sheet with Don Pancho tortilla chips.
3. Layer ingredients to taste, topping with cheese.
4. Place in oven until cheese is melted and golden, about 10 minutes
5. Top with Don Pancho Cilantro Lime Crema, fresh cilantro and avocado.

INGREDIENTS

Grilled Greek Yogurt Marinated Chicken

• Don Pancho Cilantro Lime Crema
• 2 large chicken breasts
• 1/2 cup Greek yogurt
• 1 T minced garlic
• 1 T Zatar seasoning or Greek seasoning blend
• 1 T lemon zest
• 1/4 cup fresh squeezed lemon juice
• Salt & pepper to taste
• One head of romaine lettuce
• Feta cheese
• 1 tomato sliced
• 1 cucumber sliced
• Cilantro chopped
• Pita bread or Tortillas

Roasted Potatoes

• 1-½ lbs. Baby or fingerling potatoes
• 3 T Olive oil
• Salt and pepper to taste
• 1 T Zatar seasoning or Greek seasoning blend (add more to taste)

DIRECTIONS

1. Combine yogurt, garlic, Zatar, lemon zest, juice, salt and pepper in a bowl and mix well.
2. Place chicken in a gallon-sized storage bag and top with marinade. Let marinate for at least 30 minutes or overnight.  
3. Toss potatoes, olive oil, Zatar, salt and pepper in a bowl. Roast on a baking sheet at 400°F for 15-20 minutes (you can also use an air fryer).
4. Preheat the grill. Remove chicken from bag and remove excess marinade. Grill chicken on oiled grill until internal temperature reaches 165°F. 
5. Let rest 10-20 minutes, slice.
6. Slice romaine in half lengthwise, keeping core intact. Spritz with olive oil and grill until lettuce begins to slightly char.
7. Remove romaine, sprinkle with salt, pepper, feta cheese.  Drizzle with Don Pancho Cilantro Lime Crema
8. Grill/Warm pita bread or tortillas. 
9. Assemble chicken on grilled pita bread with feta, sliced tomatoes & cucumber. Top with Don Pancho Cilantro Lime Crema & fresh cilantro. Serve with potatoes and romaine.

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• Bone-in Pork Butt
• Frank’s Red Hot Sauce
• Hot Chicken spice rub (we used Caribeque Honey Heat)
• 1 stick unsalted butter
• Brioche buns
• Guacamole

DIRECTIONS

1. Rinse off pork butt and pat dry.
2. Coat the pork butt with Frank’s red hot sauce (Don’t be shy).
3. Coat the pork butt with your favorite hot chicken rub. It’s a bigger piece of meat so it can take a heavy coat. 
4. Let the seasoning soak into the meat for 20-30 minutes.
5. Place the pork butt in the smoker (or whatever you’re using to cook) at 275°F or low to medium setting. Let it cook until it reaches an internal temp of 165°F, usually about 5 hours.
6. Layout 2 pieces of foil, big enough to wrap the pork. 
7. Cut half the stick of butter into small squares, place them in the middle of the foil then place the pork on top. Cut the remainder of the butter and place on top of the pork. Wrap the pork tight with foil.
8. Place back in the cooker until the internal temp reaches 200°F. Usually about another 3 hours.
9. Take the pork and place in a deep pan and open the foil to let the meat vent for 30 min. There will be hot liquid in the foil; keep it in the pan.
10. Shred the pork in the pan and add more hot chicken spice rub to taste.  
11. Toast buns on the grill.
12. Build your sandwich with Guacamole and Don Pancho Cilantro Lime Crema!