Chef Manny Perales, 8/9/22 - Wet Burrito, Tri Tip Melt, Chicken Wrap, & Pesto Pasta

FRESNO, Calif. (FOX26) — Chef Manny Perales, from Yosemite Falls Cafe, with locations in Fresno & Clovis, visited the Great Day Kitchen to prepare some delicious food.

Yosemite Falls Cafe is located at Shaw & Blackstone, Granite Park in Fresno, and Shaw & Sunnyside in Clovis.

Click here to visit online.

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Chicken Creamy Pesto Pasta

Ingredients:

• 5oz.Bow Tie Pasta
• 2oz. Parmesan cheese
• 3oz.Grilled Chicken
• 5oz. Heavy Cream
• 4oz. Garlic Pesto
• 1oz. Minced Garlic
• 1oz.Olive oil
• 2oz. Parmesan cheese
• 1 slice Garlic bread
• Pinch Salt & Pepper

Procedures:

1. Heat pasta separately and strain.
2. Heat in a sautéed pan, olive oil w/ garlic, and cook for 1 minute.
3. Add pesto and cream. Simmer for 2 minutes.
4. Add cheese to reduce, then add chicken.
5. Once it thickens, add pasta, pour into a bowl, and top with parmesan.
6. Serve with garlic bread.

Chicken Chinese Salad & BBQ Chicken Salad

Ingredients:

• 5oz.Chicken each salad (Both)
• 6oz. Mix greens (Both Salads)
• 3 oz.Cole Slaw (Chinese only)
• 2oz. Mandarin orange (Chinese only)
• 3oz. Fried Won-Tons (Chinese only)
• 2 oz Edamame peas (Chinese only)
• 1 ozSesame Dressing (Chinese only)
• 2oz. Ranch & BBQ sauce (BBQ salad)
• Drizzle BBQ Sauce (BBQ salad only)
• 2oz. Roasted Corn (BBQ only)
• 2oz. Jack & Cheddar cheese (BBQ only)
• 2oz. Chopped bacon
• 2oz. Crispy Onions (BBQ only)
• 1/8 Diced avocado (BBQ only)
• 1oz. Dice tomatoes (BBQ only)

Chinese Salad:

• Mix salad with dressing and toss.
• Add Cole slaw with salad.
• Add all toppings, heat chicken, corn, and bacon, and add to the top.

BBQ Chicken Salad:

• Place salad mix in bowl, add toppings, heat chicken and add to the top, drizzle BBQ Sauce over the top. Criss Cross style. Serve with Ranch and BBQ Sauce together.
• Remove from heat and stir in pecan mixture.
• Add sour cream, banana extract and vanilla. Mix well.

Shredded Tri Tip Melt

Ingredients:

• 8oz. Shredded Tri Tip & Spanish sauce mix
• 4oz. Jack & Cheddar cheese
• 4oz. Grilled Onions
• 1oz. Mayo
• 2 Sourdough bread

Procedures:

1. Butter bread and place on grill, add cheeses, grilled onions, and mayo and hot meat mixture.
2. Until golden brown. Serve with Fries

Chile Colorado & Chile Verde Wet Burrito

Ingredients:

• 4oz. Verde, 4oz. Colorado
• 4oz Jack cheese
• 13” Flour Tortilla
• 2oz. Sour Cream

Procedures:

1. Heat tortilla: add 4oz. of each meat and Jack cheese in tortilla, roll and top 2oz. of the same meats and place sour cream in center of the two colors.
2. Serve with Fries or rice & beans.

Chicken Caesar Wrap

Ingredients:

• 3oz.Grilled Chicken
• 6oz. Chopped Romaine
• 2 oz.Shredded Parmesan
• 3oz. Fried Won Tons
• 1oz. Dice tomatoes
• 2oz. Creamy Caesar dressing
• 13” Flour tortilla

Procedures:

1. Mix Romaine with dressing and toss.
2. Add all ingredients and place inside a hot tortilla. Cut in half, and serve.