Having grown up in Laredo, we’ll be the first to admit that we didn’t grow up eating crab cakes, but the day we tried this recipe was the day we realized what we’d been missing out on! We took our Chipotle Hot Sauce and our Kettle Cooked Sea Salt Potato Chips, mixed in some crab, and seared the formed crab cakes until golden brown and toasty. This recipe made us wish we’d grown up eating these all along, but better late than never!
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
The fun of making these Loaded Chocolate Churros lies in—aside from the obviously delicious chocolate + churro combo—the toppings! We used a variety of dried fruits and nuts to top ours, but feel free to top these with everything your heart desires. Chip chip, churr’ay!
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
