OUR RECIPES
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.
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!
