Grilled Salmon with mixed greens, cilantro rice, black beans, provolone cheese, avocado slices and more! Served with homemade CANTINA Tequila Lime Dressing

Grilled Salmon Salad

Salmon Salad

Grilled Cheese Tortilla with Grilled Chicken

CHICKEN FINGER PLATE

SCOOP OF BLUE BELL® VANILLA ICE CREAM

ALL BEEF HOT DOG

BEAN & CHEESE BURRITO

GRILLED CHEESE TORTILLA

CHICKEN OR BEEF TACO

BEEF, CHICKEN, OR CHEESE ENCHILADA

Spicy Chicken or Beef with mixed greens and tortilla strips topped with refried beans, diced tomato, black olives, avocado slices, sour cream & mixed cheese

LUNCH TACO SALAD

Spicy Chicken or Beef & refried beans wrapped in a flour tortilla topped with chili con queso. Served with Mexican rice & refried beans

BURRITO PLATTER

A lunch portion of Rosie’s Special Pollo Sante Fe served with Mexican rice & charro beans

POLLO SANTA FE

Served with Mexican rice & charro beans. Guacamole upon request

LUNCH FAJITAS

Spicy Chicken or Beef served with Mexican rice

CHALUPA CHALUPA

Black bean soup or hearty tortilla soup – fresh garden salad topped with diced tomato, mixed cheeses and crispy tortilla strips

SOUP & SALAD COMBINATION

Grilled Mahi-Mahi fillet, seasoned & folded into a flour tortilla served with side of cilantro rice & black bean soup

MAHI-MAHI FISH TACO

Spicy Chicken or Beef folded into a flour tortilla with sautéed vegetables & melted cheeses. Served with Mexican rice & beans. Sour cream upon request

LUNCH QUESADILLA

A lunch portion of Rosie’s Traditional Pollo Loco. Char-grilled Chicken breast on a bed of Mexican rice with queso blanco

POLLO LOCO

Season the salmon fillets with olive oil, salt, and black pepper. Preheat the grill to medium-high heat.

Prepare the salmon

Place the seasoned salmon fillets on the grill and cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork. Remove from grill and let cool.

Grill the salmon

In a large bowl, combine the mixed greens and cilantro rice. Toss gently to mix.

Prepare the salad base

Add the black beans and provolone cheese to the mixed greens and cilantro rice. Toss to combine.

Add beans and cheese

Cut the avocado in half, remove the pit, and slice it into thin pieces.

Slice the avocado

Flake the grilled salmon on top of the salad. Arrange the sliced avocado around the salmon.

Assemble the salad

Salmon fillet

Mixed greens

Cilantro rice

Black beans

Provolone cheese

Avocado

Olive oil

Salt

Black pepper

Preheat a grill or grill pan over medium-high heat. Season both sides of the salmon fillets with salt and black pepper. Drizzle olive oil on the grill to prevent sticking.

Prepare the Salmon

Place the seasoned salmon fillets on the hot grill. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and let it rest for a few minutes.

Grill the Salmon

In a bowl, mix the cooked rice with finely chopped cilantro. Season with salt and mix well until the cilantro is evenly distributed throughout the rice.

Prepare the Cilantro Rice

In a large salad bowl, add the mixed salad greens. Layer with black beans, cilantro rice, and slices of avocado.

Prepare the Salad Base

Sprinkle the provolone cheese over the salad. Break it into small pieces if desired for an even distribution.

Add Cheese

Place the grilled salmon fillets on top of the salad. Adjust seasoning with additional salt and pepper if necessary.

Assemble the Salad

Drizzle the homemade CANTINA Tequila Lime Dressing over the salad before serving. Toss gently to combine all ingredients.

Serve with Dressing

Salmon fillets

Mixed salad greens

Cilantro

Cooked rice

Gather all the ingredients and prepare the grilled chicken by slicing it into thin strips.

Prepare the Ingredients

Lay one tortilla on a clean surface. Sprinkle half of the cheddar cheese and half of the mozzarella cheese evenly over the tortilla. Add the sliced grilled chicken on top, and then sprinkle the remaining cheese over the chicken. Place the second tortilla on top.

Assemble the Tortilla

In a skillet, melt 1 tablespoon of butter over medium heat. Once melted, carefully place the assembled tortilla in the pan.

Heat the Pan

Cook the tortilla for about 3-4 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip the tortilla using a spatula, adding the remaining tablespoon of butter to the pan if needed. Cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.

Cook the Tortilla

Sprinkle salt and black pepper over the top of the tortilla. Remove from the skillet and let cool for a minute. Cut into wedges and serve with optional toppings like lettuce and tomatoes.

Season and Serve

Tortillas

Cheddar cheese, shredded

Mozzarella cheese, shredded

Grilled chicken breast, cooked and sliced

Butter

Optional toppings (lettuce, tomatoes, etc.)

Cut the chicken breast into strips about 1 inch wide.

Prepare the Chicken

In three separate bowls, place flour in one, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika in the third.

Set up Breading Station

Dip each chicken strip first into the flour, then into the beaten eggs, and finally coat with the breadcrumb mixture.

Bread the Chicken

In a large skillet, heat oil over medium-high heat. Once hot, fry the breaded chicken fingers in batches for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Chicken

Once cooked, remove the chicken fingers and place them on a plate lined with paper towels to drain any excess oil.

Drain

Peel the potatoes and cut them into thin strips, about 1/4 inch thick.

Prepare the Potatoes

In a separate large skillet or deep fryer, heat oil over medium-high heat. Once hot, add the potato strips in batches, frying until they are golden brown and crispy, about 5-7 minutes.

Fry the Potatoes

Remove the fries and place them on a plate lined with paper towels. Sprinkle with salt immediately while they are still hot.

Drain and Season

In a saucepan over medium heat, combine Velveeta cheese and milk. Stir until melted and smooth.

Melt the Cheese

Stir in the can of diced tomatoes with green chilies and chili powder. Mix well and heat until warmed through.

Add Tomatoes

Chicken breast

All-purpose flour

Eggs

Breadcrumbs

Garlic powder

Paprika

Oil (for frying)

Potatoes

Velveeta cheese

Diced tomatoes with green chilies

Milk

Chili powder

Using an ice cream scoop, carefully scoop out one generous scoop of Blue Bell® Vanilla Ice Cream and place it in a serving bowl or dessert dish.

Prepare the Ice Cream

Drizzle 2 tablespoons of chocolate syrup over the scoop of ice cream, allowing it to cascade down the sides.

Add Chocolate Syrup

Evenly sprinkle 1 tablespoon of chocolate shavings over the top of the ice cream for added texture and flavor.

Sprinkle Chocolate Shavings

Add 2 tablespoons of whipped cream on top of the ice cream and chocolate drizzle for a creamy finish.

Top with Whipped Cream

Finally, place 1 maraschino cherry on top of the whipped cream to complete your dessert.

Finish with a Cherry

Blue Bell® Vanilla Ice Cream

Chocolate syrup

Chocolate shavings

Whipped cream

Maraschino cherry

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled with vegetable oil to prevent sticking.

Prepare the Grill

Sprinkle the all-beef hot dogs with salt and pepper for added flavor.

Season the Hot Dogs

Place the seasoned hot dogs on the grill. Cook for about 6-8 minutes, turning occasionally, until they are heated through and have nice grill marks.

Grill the Hot Dogs

During the last few minutes of grilling, place the hot dog buns on the grill to toast lightly, about 1-2 minutes.

Warm the Buns

Once the hot dogs are grilled, place each one in a toasted bun and serve immediately.

Assemble the Hot Dogs

All-beef hot dogs

Hot dog buns

Vegetable oil

Pepper

In a medium bowl, combine the refried beans, cooked rice, shredded cheese, salt, black pepper, and chopped cilantro (if using). Mix well until all ingredients are evenly incorporated.

Prepare the Filling

Lay a flour tortilla flat on a clean surface. Spoon a generous amount of the bean and cheese filling onto the center of the tortilla. Be careful not to overfill.

Assemble the Burritos

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Ensure the filling is enclosed securely.

Roll the Burrito

In a skillet, heat olive oil over medium heat. Place the rolled burritos seam-side down and cook for about 2-3 minutes on each side, or until golden brown and crispy.

Heat the Burritos

Remove the burritos from the skillet and let them cool for a minute. Serve warm with sour cream and salsa on the side.

Serve

flour tortillas

refried beans

shredded cheese (cheddar or Monterey Jack)

cooked rice

sour cream

salsa

olive oil

salt

black pepper

cilantro (optional)

Heat a skillet over medium heat. Place one flour tortilla on the skillet.

Prepare the Tortillas

Sprinkle 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese evenly over half of the tortilla.

Add the Cheese

Fold the tortilla in half and press down gently. Cook for about 2-3 minutes or until the bottom is golden brown.

Fold and Cook

Add 1 tablespoon of butter to the skillet, flip the tortilla, and cook for an additional 2-3 minutes, adding more butter if needed.

Flip and Finish

Repeat the process for the remaining tortillas and cheese.

Repeat

In a pot, bring 2 cups of water to a boil. Add 1 cup of white rice, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Cook the Rice

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the black beans, garlic powder, ground cumin, and salt. Stir to combine and heat through for about 5 minutes.

Prepare the Beans

Once the rice is done, fluff it with a fork and serve alongside the grilled cheese tortillas and seasoned black beans.

Flour tortillas

Cheddar cheese

Mozzarella cheese

White rice

Black beans (canned or cooked)

Ground cumin

In a skillet over medium heat, add the chicken breast or ground beef. If using chicken, cook until fully cooked and no longer pink in the center, about 6-7 minutes per side. If using ground beef, cook until browned and crumbled, about 8-10 minutes.

Cook the Protein

Once the protein is cooked, drain excess fat (if any) and add the taco seasoning. Stir to combine, then add 1/4 cup of water. Let simmer for about 5 minutes until the sauce thickens.

Add Seasoning

Warm the soft taco shells in a microwave for about 30 seconds or bake crispy taco shells according to package instructions until golden brown.

Prepare Taco Shells

In each taco shell, add a generous spoonful of the seasoned protein. Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and salsa. Finish with a sprinkle of chopped cilantro.

Assemble Tacos

Heat the cooked rice and refried beans in a saucepan over medium heat until warmed through, about 5-7 minutes.

Grilled Salmon Salad

Salmon Salad

Grilled Cheese Tortilla With Grilled Chicken

Chicken Finger Plate

Scoop Of Blue Bell® Vanilla Ice Cream

All Beef Hot Dog

Bean & Cheese Burrito

Grilled Cheese Tortilla

Chicken Or Beef Taco

Beef, Chicken, Or Cheese Enchilada

Lunch Taco Salad

Burrito Platter

Pollo Santa Fe

Lunch Fajitas

Chalupa Chalupa

Soup & Salad Combination

Mahi-mahi Fish Taco

Lunch Quesadilla

Pollo Loco