The wait for Trader Joe’s Everything But the Elote Seasoning is over! Now in stores, the seasoning inspired by a crew member in Sammamish, WA, might be one of the top items shoppers have been waiting for. ($2.49 for a 2.3 oz. bottle).
You remember Elote Corn Chip Dippers from last year, right? They weren’t my favorite. Flavor was too strong, too cheesy, they just weren’t my jam. I’d rather just have plain chips. But when you can control the amount of seasoning, it’s pretty tasty. Straight out of the bottle, Trader Joe’s Everything But the Elote has a nice kick from chipotle peppers and a more subtle cheesiness from the parmesan. (BTW, I’m abbreviating it EBTE from here on).
The most obvious way to eat it for me was on popcorn, but that’s pretty close to the original corn chips with elote seasoning. And that’s how I used the furikake seasoning. So I went in a slightly different direction.
1. Convection Baked Oven Fries and Cauliflower Gnocchi
For all of us who don’t have air fryers, the convection setting on your oven gets the job done. Cut a large russet potato into 1/2 to 3/4 inch fries, toss it with a tablespoon of olive oil and 1 t. EBTE. Bake at 400F (convection) for 15 minutes, then turn the fries, bake for 10 minutes more. Sprinkle on a little more EBTE when they’re just out of the oven. Serves 2.
BTW- the cauli gnocchi are best when hot. They’re kind of weird when cold.
2. Everything But the Elote Yogurt Dip
It’s kinda like that taco seasoning sour cream dip we used to eat in the 80s. Mix 1/2 c. full fat Greek yogurt with 1.5 t. EBTE, stir in the juice of half a lime. It’s a great dipper for carrots and celery, or those fries and tots. Or for topping baked potatoes.
3. Southwestern Style Hash with EBTE
I adapted Ellie Krieger’s Southwestern Hash, which I’ve made for years. I like to add a diced poblano chile in addition to the green pepper. And of course this time we added EBTE into the spice mix, along with ground cumin and Mexican oregano.
It’s too early to say whether EBTE will become a regular rotation item at our house. It’s a fun idea, and it definitely has its uses, but it’s no Everything But the Bagel.
Southwestern Hash with Everything But the Elote Seasoning
Adapted from Ellie Krieger's Southwestern Hash.
Ingredients
- 1 lb. small red potatoes, cut into 1/2-3/4 inch pieces
- 1 small yellow onion, diced (~1/2 c.)
- 2 t. minced garlic
- 1/2 green pepper, seeded & diced
- 1 small poblano chile, seeded & diced
- 2 T. olive oil
- 1 1/2 t. Trader Joe's Everything But the Elote seasoning
- 1/2 t. ground cumin
- 1/2 t. Mexican oregano
- 1/2 t. kosher salt
- 1 15 oz. can black beans, rinsed and drained
- ground black pepper
- 3 T. cilantro, finely chopped
- 4 eggs, optional
Instructions
Put the potatoes in a large skillet and add enough water to cover. Bring to a boil over medium high heat and cook for ~8 minutes until potatoes are tender, but not falling apart. Drain and set aside.
Wipe out the skillet and heat 1 T. olive oil over medium-high heat. Add the onions, green pepper and poblano and cook, stirring occasionally, until the onions are translucent and beginning to brown, about 5 minutes. Add the garlic and cook for 30 seconds to a minute more. Put the veg mixture in a small bowl and set aside.
Heat the remaining 1 T. olive oil over medium-high. Add the potatoes in a single layer and allow them to brown on one side, it'll take 3-4 minutes. Don't stir them! Mix in the veg mixture and add the Everything But the Elote, cumin, oregano and salt. Let cook for 2-3 minutes until fragrant. Add the black beans and cook until just warmed through. Taste and season with additional salt, if needed, and black pepper.
Divide up the hash amongst four plates. Garnish with cilantro. If using, make the eggs however you like them, scrambled, sunny side up or over easy. Enjoy!
