Plate of foodservice Mexican Chicken Enchiladas with rice and a Bean salad in a restaurant setting

Freshness and Quality

As always, you can count on Posada to live up to our industry-wide reputation for outstanding quality.
The Posada Premium Brand is known for quality ingredients, such as:

 

  • In-house seasoned and cooked meats for an authentic Mexican flavor
  • Triple-cleaned and washed dry beans that are kettle-cooked in-house for a homemade taste and texture
  • Fresh flour and corn tortillas made in our facility or delivered daily
  • 100% real cheese in burritos and chimichangas
  • All products have Zero Trans Fat per serving

 

In addition, customers will find a perfect balance of fillings in burritos and chimichangas, with a 50/50 filling-to-tortilla ratio. In our enchiladas, we feature a generous, hearty 60/40 filling-to-tortilla ratio for a satisfying meal. Our mini-appetizers, chimichangas and flautas are fried in 100% vegetable oil.

 

With all of these high-quality features,Posada completes our customers’ needs by making everything easy to prepare—just heat and serve, saving labor!

Smoked Romesco Spinach & Cheese Enchiladas

Plate of foodservice Mexican Spinach Enchiladas from our Share Recipes section

INGREDIENTS:

12 Posada Spinach & Cheese Enchiladas (#5900365), frozen

3 cups Shredded Monterey Jack cheese

1 Chipotle pepper in adobo sauce

1 cup Diced roasted red bell peppers

1/2 cup Diced sweet onion

1/3 cup Tomato sauce

1/4 cup Slivered almonds

1/4 cup Extra virgin olive oil

2 tsp. Minced garlic

1/2 tsp. Kosher salt

1/4 tsp. Ground black pepper

 

Serves 6

 

INSTRUCTIONS:

1. Preheat oven to 375°F. Grease a casserole dish.

2. In sauté pan, warm oil over low heat. Add onion and garlic; cook for 2 minutes (do not brown).

3. Process contents of sauté pan, roasted peppers, tomato sauce, chipotle pepper in adobo sauce, almonds, salt and pepper until smooth.

4. Return sauce to sauté pan.

5. Place enchiladas in casserole dish; top with sauce and cheese. Cover tightly with foil and bake 35-40 minutes in convection oven (40-45 minutes in conventional oven) or until temperature reaches 165°F.

Five Layer Antojitos® Pork Tamale Bite Shooters

Cup of foodservice Mexican Tamale Shooters in a restaurant setting

INGREDIENTS:

4 Posada Antojitos® Pork Tamale Bites (#1790065), prepared according to directions

1 cup Refried beans, warmed

1 cup Guacamole

1/2 cup Shredded cheddar cheese

1/2 cup Salsa

 

Serves 4

 

INSTRUCTIONS:

1. In shooter glasses, layer refried beans, guacamole, cheese, and salsa.

2. Top with Tamale Bites. Repeat procedure until all shooters are complete.

Chicken & Cheese Flautas with Tomato Bacon Salsa

Plate of foodservice Mexican Chicken Cheese Flautas in a restaurant setting

INGREDIENTS:

12 Chicken & Cheese Flautas (#4157965), prepared according to package directions

1/2 cup Onion, chopped

1 Tomato, finely chopped

1 Jalapeño pepper, seeded and chopped

1/2 Tbsp. olive oil

6 Slices of bacon, cooked and chopped

1/2 cup Canned tomato sauce

1/2 cup Sour cream

1/2 cup Guacamole

 

Serves 4

 

INSTRUCTIONS:

1. Sauté the onions, tomato and pepper in the pan with olive oil until the onion is soft, about 3 minutes.

2. Put the cooked bacon into the pan and then stir in the tomato sauce. Cook, stirring constantly, until heated through.

3. Serve with Chicken & Cheese Flautas and sides of sour cream and guacamole (optional).