We’re proud to introduce three new twists on the traditional bento box, each a beautiful fusion of the traditional with the new. We think, in true bento fashion, that each looks just as good as it tastes. Perfect for back-to-school, or whenever you need a tasty break on the go.
It’s like art that tastes good.
Chipotle Veggie Pinwheel Bento Box
On the GoIngredients
| Pinwheels | |
|---|---|
| 1½ | cups (12 ounces) cream cheese, room temperature |
| 1 | large red bell pepper, finely chopped |
| ½ | cup canned black beans, rinsed and drained |
| ½ | cup frozen corn kernels, thawed |
| ½ | cup packed spinach, roughly chopped |
| 1 | teaspoon HERDEZ® TAQUERIA STREET SAUCE® Chipotle |
| 3 | CHI-CHI’S® Flour Burrito Style Tortillas |
| Assembly | |
|---|---|
| 1 | cup CHI-CHI’S® Thick & Chunky Salsa Medium |
| 1 | (8-ounce) package HERDEZ™ Traditional Guacamole Mild |
| 1 | pound mini sweet peppers |
| 2 | mangos, pitted, peeled and cut into 1/2-inch slices |
| ¼ | teaspoon chili powder |
| 1 | lime, cut into wedges |
Directions
For the Pinwheels
In a large bowl, mix cream cheese, peppers, beans, corn, spinach and street sauce together until combined.
Spread a heaping 1/4 cup of cream mixture evenly over tortillas. Roll up each tortilla and place seam-side-down on cutting board. Cut tortillas into 1 ½- to 2-inch-thick pinwheels.
For the Assembly
Place pinwheels, salsa, guacamole, peppers and mangos decoratively in bento boxes. Top mangos with chili powder. Serve with lime wedges.
Motherboard Bite Bento Box
On the GoIngredients
| Panini | |
|---|---|
| 2 | tablespoons olive oil |
| 8 | slices cracked wheat bread |
| 1 | cup packed baby spinach |
| 8 | ounces fresh mozzarella, thinly sliced |
| 2 | (3-ounce) packages COLUMBUS® Prosciutto |
| 1 | medium tomato, thinly sliced |
| Bite Assembly | |
|---|---|
| 8 | ounces COLUMBUS® Italian Dry Salami, thinly sliced |
| 4 | ounces Parmigiano Reggiano, broken into rustic bite-size pieces |
| 1 | cup pitted Castelvetrano olives |
| 2 | cups seedless green grapes |
| 2 | cups salted mini pretzels |
| 2 | large Honeycrisp or Gala apples, cored and cut into 1/2-inch slices |
| 2 | cups water crackers |
| 2 | cups Marcona almonds |
Directions
For the Panini
Heat panini press or skillet over medium-high heat for 3 to 5 minutes.
Brush outer side of each bread slice with olive oil. Evenly divide spinach, mozzarella, prosciutto and tomato on 2 bread slices, oil-side-down. Top with remaining bread slices, oil-side-up.
Working in batches, place sandwiches on panini press or in skillet. Cook 5 minutes, or until cheese is melted and bread is golden-brown. If using a skillet, lightly press sandwich with a spatula and cook until cheese is melted and bread is golden-brown. Cut each sandwich into 4 triangles.
For the Bite Assembly
Place salami, Parmigiano, olives and grapes together in bento boxes. Arrange panini triangles, pretzels, apples, crackers and almonds decoratively in bento boxes. Serve at room temperature.
Ham-and-Cheese Empanada Bento Box
On the GoIngredients
| Empanadas | |
|---|---|
| 4 | ounces HORMEL® NATURAL CHOICE® Honey Deli Ham, roughly chopped |
| ½ | cup canned black beans, rinsed and drained |
| ½ | cup frozen corn kernels |
| ½ | cup shredded cheddar cheese |
| 1 | (10-ounce) package frozen empanada dough for turnover pastries, thawed |
| 1 | large egg, lightly beaten |
| Tostones | |
|---|---|
| 2 | large green plantains, peeled and cut into 1 1/2-inch-thick rounds |
| 3 | tablespoons olive oil |
| Kosher salt, to taste |
| Skewers | |
|---|---|
| ½ | pineapple, peeled, cored and cut into 1-inch stars |
| 2 | mangos, pitted, peeled and cut into 1-inch cubes |
| 3 | mandarin oranges, peeled and segmented |
| Assembly | |
|---|---|
| 2 | cups cooked long-grain white rice |
| 1½ | cups HERDEZ™ Salsa Casera Mild |
| 1 | (8-ounce) package HERDEZ™ Traditional Guacamole Mild |
Directions
For the Empanadas
Heat oven to 375°F and line 2 rimmed baking sheets with parchment paper. In a large bowl, combine ham, beans, corn and cheddar.
Place 2 to 3 tablespoons of ham mixture in center of pastry rounds. Brush edges of rounds with egg. Fold pastries in half and crimp edges with a fork. Transfer filled pastries to prepared baking sheets, 1-inch apart. Brush tops with egg.
Bake 25 to 30 minutes, rotating the baking sheet halfway through, until golden-brown.
For the Tostones
Heat oven to 425°F. In a large bowl, toss plantains and olive oil together until coated. Place plantains, cut-side-down, on rimmed baking sheet. Bake for 15 minutes, until tender. Remove from oven.
Using the bottom of a glass, press plantains into 1/4-inch-thick rounds. Continue to bake 15 to 20 minutes, flipping halfway through, until golden-brown.
For the Skewers
Thread 12 4-inch skewers with pineapples, mangos and oranges, alternating ingredients evenly.
For the Assembly
Arrange empanadas, tostones, skewers, rice, salsa and guacamole decoratively in bento boxes. Serve at room temperature.