PF011 - CHILE RELLENO CASSEROLE K-8

Hot
Recipe Source: PF
  • 96
  • 3.3
  • Serving Measure: OUNCE
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 3.3 OUNCE WEIGHT
  • Nutrition Link: 80353
  • Food Category: Vegetarian
  • HACCP: EGGS
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe souce: Chef Ann Foundation Plant Forward

    Poblanos yield 80%
    Canned, drained pinto beans yield 62%
    Diced tomatoes yield 87%
    Cooked onion yields 78%

  • Preparation Instructions:

    1. In a large skillet, over medium high heat, saute the pintos, pepper, onion, and garlic. Add the chili powder, diced tomatoes, cumin, and salt to taste.
    2. Place 4 cups of pepper, onion, bean mixture on bottom of each pan (5 lbs. or 24 servings per pan).
    3. Top each pan with 13 oz cheese.
    4. Top each pan with 1.5 cups of salsa.
    5. Mix together flour, egg, milk and pour 3 cups over each pan.
    6. Cool slightly and cut each pan into 6x4 servings (24 servings per pan)
    7. Sprinkle with cilantro

  • Serving Instructions:

    Each portion weighs 3.3 oz and is 1/24th of a hotel pan

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 1 Calories: 109.92
Dark Green: 0 Milk: 0 Sat. Fat: 29.75%
Red Orange: 0 Grains: 0 Sodium: 304.85
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0
PF011 - CHILE RELLENO CASSEROLE K-8

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.