CASA SOLANA

Spicy. Exciting. Fantastic.

If you’re looking for the ingredients for a truly authentic south-of- the-border meal or just a little added heat, our Casa is your Casa. The Casa Solana line includes shredded cheeses, tortillas, prepared avocado, and guacamoles Casa Solana has you covered with both fire-roasted and salsa-style tomatoes. A great pick-me-up for any menu, Casa Solana means affordability, consistency, quality and convenience — in any language!

Casa Solana Tortillas

Without the tortilla, you’d be hard-pressed to make a great Mexican meal! The perfect base for quesadillas, nachos, soft tacos, enchiladas and more, Casa Solana tortillas are made with deliciously moist unleavened dough and are available in either corn or flour variations, with heat-pressed or stretched styles (for tender flakiness after frying). After they’ve been grilled, Casa Solana tortillas are packed air-tight and refrigerated, sealing in their authentic flavour and freshness and every tortilla has passed the rigid requirements of our Quality Assurance team.

Quality, freshness, and authentic flavour Casa Solana tortillas have it all. And that’s a wrap!

Asian Beef Wontons 18 PIECES

• 3 oz. Casa Solana ground beef

• 1 oz. Cremini mushrooms, chopped fine

• 1 oz. Jalapeno pepper, diced fine

• 2 oz. shredded mozzarella cheese

• ½ tsp. Chinese five spice

• 1 tsp. soy sauce

• 1 tsp. Worcestershire sauce

• 1 tsp. sesame seeds

• Tabasco sauce to taste

• Salt and pepper to taste

• 5 egg roll wrappers, thawed

• 1 egg (for egg wash)

• Dipping sauce

• ¼ cup toasted sesame dressing 1 Tbsp. soy sauce

• 1 Tbsp. maple syrup

In a small skillet, heat the meat up to render the fat. Remove from fat and press to drain away any excess. Sauté mushrooms in a dry pan. Add together the mushrooms, jalapeno, cheese, ground beef, five spice, sesame seeds, soy sauce, Worcestershire, Tabasco sauce and salt and pepper. Set aside.

Beat egg with 1 tbsp. of water to make an egg wash. Take wonton wraps and cut into 4’s. Working on a diagonal, place a tbsp. of filling into the centre of the wonton wrap. Brush the edges with egg wash.

Seal edges and bring the two points to join in the centre to make a hat shape. Set aside and continue with the remaining of the filling and the wonton wrappers. Set in the freezer for 10 minutes so that wontons hold their shape. Steam or fry for 1-2 minutes or until filling is hot in the centre. Plate and serve with dipping sauce.