RECIPE DETAILS
Item ID: 1951701
Serving Size: 1 Piece
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, K-8
Allergens: Eggs, Milk, Wheat
RECIPE DETAILS
Item ID: 1951701
Serving Size: 1 Piece
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Beans, K-8
Allergens: Eggs, Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Poblano Pepper: 80%
- Tomato: 87%
- Onion: 78%
- Cilantro: 84%
- Pinto Beans, canned: 62% (drained)
Pre-Preparation
- Wash produce as needed.
- Dice poblanos, tomatoes, and onions.
- Chop cilantro.
- Mince garlic.
- Drain and rinse pinto beans.
- Preheat oven to 350°F.
Preparation
- In a large skillet, heat oil over medium-high heat.
- Add poblanos, onions, garlic, and pinto beans. Sauté for 2 to 3 minutes until vegetables soften.
- Add tomatoes, chili powder, cumin, and salt to taste. Stir to combine.
- Place 4 cups of the vegetable–bean mixture on the bottom of each 2-inch hotel pan.
- Top each pan with 13 ounces of cheese.
- Top each pan with 1 ½ cups of salsa.
- In a separate bowl, whisk together flour, egg, and milk.
- Pour 3 cups of the egg mixture over each pan for a combined total weight of about 5 pounds in each pan.
- Bake at 350°F for approximately 30 minutes, or until the internal temperature reaches 165°F.
- Cool slightly and cut each pan into 6 × 4 servings (24 pieces per pan).
- Sprinkle the top of each pan with cilantro.
- Hold hot until service at 140°F or higher.
Serving
Serving size: 1 piece (3.3 oz)
Suggested serving utensil: spatula
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 113.73 kcal |
| Total Fat | 7.36 gm |
| Saturated Fat | 3.77 gm |
| Trans Fat | 0.00* gm |
| Sodium | 339.68 mg |
| Carbohydrates | 6.47 gm |
| Fiber | 1.81 gm |
| Sugars | 1.73* gm |
| Added Sugars | 0.00* gm |
