Italian Parmesan Smokies and Rapini Tacos | Recipes | Schneiders
Italian Parmesan Smokies and Rapini Tacos

NOS RECETTES

Italian Parmesan Smokies and Rapini Tacos

Italian Parmesan Smokies and Rapini Tacos

OUR RECIPES

Italian Parmesan Smokies and Rapini Tacos

Make happy hour into “appy” hour with a fun appetizer mash-up. Little street-size soft tacos get an Italian makeover in these savoury little nibbles.

12
15
15

4 Schneiders® Italian Parmesan Smokies 

2 tsp olive oil

4 stalks rapini, trimmed and cut into 1-inch lengths

1 clove garlic, grated

½ tsp crushed red pepper flakes

12 very small (4-inch) soft flour tortillas, warmed

1 jarred roasted red pepper, drained and diced

¼ cup sour cream

Pinch lemon zest

¼ cup freshly grated Parmesan cheese

2 tbsp torn fresh basil or Italian parsley

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages per package instructions, let cool slightly, and slice into bite-size pieces.

In large skillet, heat olive oil over medium heat. Sauté rapini, garlic, and chili flakes until bright green and tender-crisp, 3 to 5 minutes.

Lay the tortillas on a serving platter. Top evenly with rapini mixture, roasted red peppers and sausages.

Mix together sour cream and lemon zest in a small bowl; drizzle over tacos. Top with cheese and basil.

Tips: Use your grill for everything! Use the side burner of your BBQ to sauté the rapini and warm the tortillas directly on your grill for a few seconds per side.

Serve with bruschetta topping instead of salsa!