RECIPE DETAILS
Item ID: 2002185
Serving Size: 1 Serving
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, 9-12, Beans
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 2002185
Serving Size: 1 Serving
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, 9-12, Beans
Allergens: Milk, Wheat
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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
- Pinto Beans: 62% (drained)
Pre-Preparation
- Gather Bean ingredients: pinto beans, cumin, salt (first amount)
- Drain the liquid from the beans. Reserve the specified amount of bean liquid for later use.
- Gather Cheese Sauce ingredients: flour, butter, milk, cheddar cheese, salt (second amount)
Preparation
Prepare Beans:
- Combine beans and reserved bean liquid with cumin and salt.
- Blend with immersion blender until smooth.
- Portion into 2-inch hotel pans.
a. If sending to site kitchens: Cool according to HACCP. Cover with parchment and foil. Keep chilled until transport.
Prepare Cheese Sauce:
- Melt butter in a saucepan, then add flour. Whisk until a blonde roux forms.
- Gradually whisk in milk. Bring to a simmer.
- Once thickened into a béchamel sauce, whisk in shredded cheese and salt.
- If sending to site kitchens: Cool according to HACCP, and portion into hotel pans for transport.
Reheating Instructions for Day of Service:
- Reheat beans and cheese sauce separately in a 350°F oven or steamer, covered, until internal temperature reaches 165°F.
- Stir halfway through.
Serving:
Assembly instructions:
- Place 2 oz (approximately 22 chips) tortilla chips on a tray.
- Top with a ¼ cup (2.9 oz) of beans.
- Top nachos with 2 oz of cheese sauce.
Suggested Serving Utensil:
- Beans: 2 oz spoodle.
- Cheese sauce: 2 oz ladle or spoodle.
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 | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 511.11* kcal |
| Total Fat | 23.04* gm |
| Saturated Fat | 7.43* gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,048.71* mg |
| Carbohydrates | 61.79* gm |
| Fiber | 10.50* gm |
| Sugars | 1.41* gm |
| Added Sugars | 0.00* gm |
