Chef Scott Mortensen has quick and tasty recipes for Labor Day

Posted at 8:11 AM, Sep 04, 2017
and last updated 2017-09-04 11:11:37-04

Fresh Tomato Bruschetta

8  Roma tomatoes seeded and diced fine

4 cloves of garlic smashed and chopped fine

1 medium sized shallot fine dice

8 large leaves of basil julienned as fine as possible

1/4 cup extra virgin olive oil

salt to taste

a pinch of fine grain sugar


1/4 cup olive oil with 4 cloves of smashed garlic in oil to brush our grilled toast points


Green Chili Queso

2 16 ounce cans of diced green chili

1 large yellow onion fine diced to match size of chilis'

2 qt heavy cream

2.5 tablespoons ground cumin

1.5 tablespoons ground jalepeno powder

2.5 tablespoons green chili powder

about 5-6 pounds shredded pepper jack cheese varies to adjust thickness desired

check seasoning and adjust with salt

sweat onions 

add green chilis and spices

stir well

add heavy cream bring up to boil

whisk in cheese to desired thickness


RF Salsa Verde

6 oz green onion rough chop

1.5 oz chopped garlic

6 oz cilantro rough chop

1 oz oregano rough chop

5 oz jalepeno seeded and cored, then chopped fine

2 oz  fresh lime juice

20 oz of blended oil your choice

3 tablespoon of ground cotija cheese

1/2 of red bell pepper fine diced


Add all rough chopped greens into bowl

add fine chopped jalepeno, garlic, and red bell peppers.

stir to combine all

add lime juice and oil while stirring the mixture

add cotija and salt to taste

make two to three hours ahead of using.


Assembling Queso con Puerco

In a hot cast iron skillet

place 5 ounces of queso

then add 2 ounce of green chili pork stew

drizzle salsa verde around stew.

sprinkle red bell pepper as final garnish.

serve with warm, fresh tortilla chips


Roaring Fork  

4800 North Scottsdale Road, Scottsdale, AZ 85251

(480) 947-0795